I grew up eating mussels the same way my whole life. Steamed with white wine, diced garlic, and butter. Crusty bread on the side. Delicious, but always the same, so I was delighted when I came across Spicy Spanish Mussels at a tapas bodega in Barcelona. The spicy tomato sauce pairs so well well with the mussels. And the crusty bread to sop it up with.
This is so easy and so good. Spicy Spanish Mussels, A.K.A. Mejillones a la marinera – Fresh, plump mussels in a tasty tomato sauce. It comes together in minutes. Enjoy with a glass of white wine or three 🙂
Spicy Spanish mussels, also known as Mejillones a la marinera, have a long history that dates back to ancient times. Mussels have been a staple in the Mediterranean diet for centuries, and the Spanish have been perfecting their preparation for just as long.
One of the earliest records of mussels being consumed in Spain dates back to the Roman Empire. The Romans were known to enjoy mussels, which they harvested from the Mediterranean coast. The Romans also believed that mussels had aphrodisiac properties, and they were often included in lavish banquets and feasts.
Mejillones a la marinera is made with fresh mussels, which are cooked in a spicy tomato sauce. The sauce is made with garlic, onion, tomatoes, white wine, and red pepper flakes, which give the dish its signature heat. The mussels are then steamed in the sauce until they are fully cooked, and they are served with a crusty loaf of bread for dipping.
Spicy Spanish Mussels, A.K.A. Mejillones a la marinera Ingredients:
- Black Mussels
- Butter
- Garlic
- Onion
- Dried Red Chili
- Crushed Tomatoes
- Sugar
- Dry White Wine
- Saffron (optional)
- Cilantro
As a tapas dish, mejillones a la marinera is often served in small portions that are perfect for sharing. The combination of flavors in the sauce creates a delicious and complex flavor that perfectly complements the tender mussels.
To make it a meal, serve it on a bed of spaghetti!
To make Spicy Spanish Mussels tapas
Start by preparing the sauce. In a large skillet or saucepan, heat olive oil over medium-high heat. Add chopped garlic and onions and sauté until the onions are translucent. Add diced tomatoes, white wine, and red pepper flakes and let the mixture simmer for a few minutes until the flavors meld together.
Next, add the fresh mussels to the skillet and stir them into the sauce until they are well-coated. Cover the skillet and cook the mussels until they are fully cooked and have opened up. Discard any mussels that do not open.
To serve the mejillones a la marinera tapas, place the mussels in a serving dish and pour the spicy tomato sauce over them. Garnish with fresh parsley or cilantro and serve with a crusty loaf of bread for dipping.
What the experts say about mussels:
- They are low in calories and fat, making them a healthy seafood option. Mussels provide a nutritious choice for those looking to maintain a balanced diet without consuming excessive calories or unhealthy fats. This makes them ideal for weight management and overall health.
- Mussels are considered environmentally sustainable because they are filter feeders and help improve water quality by removing excess nutrients. By filtering water, mussels contribute to the health of marine ecosystems, reducing pollution and promoting clearer, cleaner water. This natural filtration process supports the sustainability of aquatic environments.
- Mussels are generally low in contaminants like mercury compared to larger fish, making them a safer seafood option. Due to their position lower on the food chain, mussels accumulate fewer harmful substances, such as mercury, which can be found in higher concentrations in larger predatory fish. This makes mussels a safer choice for regular consumption, especially for vulnerable populations like pregnant women and children.
Spicy Spanish Mussels, A.K.A. Mejillones a la marinera
Equipment
Ingredients
- 3 ½ pounds fresh mussels
- 2 Tbsp EVOO
- 4 large garlic cloves minced
- 1 medium onion finely chopped
- 1 dried red chili crumbled, or 1/4 teaspoon dried red pepper flakes
- 14- ounce can crushed tomatoes or chopped tomatoes with juice if using chopped tomatoes, pulse them to a purée in a food processor
- 1 Pinch of sugar
- Salt and freshly ground pepper to taste
- 1 cup dry white wine
- 1 Pinch of saffron optional
- ¼ cup Cilantro
Instructions
- To prepare the mussels, first wash them well. Put them in a big bowl and fill it with cold water. Repeat this process a few times, stirring the mussels in the water and draining it. Scrub the shells and remove the beard if needed.
- In a large pot or pan with a lid, heat 1 tablespoon of olive oil over medium-high heat.
- In a medium skillet, heat the remaining olive oil over medium heat. Add the onion and cook until soft and translucent, stirring frequently, for about 8 minutes. Season with salt, then stir in the the garlic and the chili. Cook for another minute or two until the garlic is soft.
- Stir in the tomatoes, a pinch of sugar, and salt and pepper to taste. Bring the sauce to a boil over medium-high heat, then lower the heat and cover the skillet. Simmer for 20 to 30 minutes, stirring occasionally, until the sauce is thick and aromatic.
- Pour the white wine and saffron (this is a very expensive spice, so you can skip it if you want) into a pot and bring it to a boil.
- Add the mussels, put the lid on and let them steam for 4 to 5 minutes, until they open up. Halfway through, give the mussels a stir to make sure they cook evenly. Use tongs to transfer the opened mussels to a bowl. Throw away any that remain closed.
- Add the cilantro to the tomato sauce. Stir well and check the seasoning.
- Divide the mussels into 4 large soup bowls and pour the sauce on top. Enjoy with some crusty bread to dip in the sauce.
Nutrition
Spicy Spanish Mussels, A.K.A. Mejillones a la marinera Pairs well with:
I love the addition of the chopped tomatoes – I used Rotel diced tom’s, but the nuts made it completely different than what I am used to. Yum