Sauteed Mussels Mejillones Salteados Recipes

SAUTEED MUSSELS (MEJILLONES SALTEADOS)

Steps:

• Place the mussels in a skillet with the water and the lemon slice.
• Bring to a boil and remove the mussels as they open; do not overcook.
• Discard the shells and drain the mussel meat on paper towels.
• Heat the oil in a medium skillet; stir fry the mussels for a minute and remove.
• Add the onion and garlic; saute slowly, covered, for about 5 minutes.
• Remove from the heat; stir in the parsley, paprika, and chile pepper.
• Return the skillet to the heat and add the mussels (with their accumulated juices).
• Give the mussels a turn in the sauce just to heat them, remove from heat, cover, and let sit for a minute or two before serving.
• The mussels are also good at room temperature.

SAUTEED MUSSELS

Steps:

• In a large saucepan, heat olive oil over medium heat. Add leeks, shallots, garlic, mussels, white wine, and lemon and saute over until the mussels open. Season with salt and pepper, and then add butter and tomatoes. Continue cooking until the butter is melted, carefully tossing to combine. Sprinkle with thyme and parsley, adding more, to taste, if desired. Serve immediately.

SAUTEED MUSSELS

Steps:

• Heat a medium to large skillet over medium heat. Add the mussels to the dry heated skillet, and then immediately add all of the remaining ingredients. Toss the mussels with a wooden spoon while they are cooking. The mussels are ready when they have all opened, and the butter has melted.
• Mince the saffron and add it to a dry stockpot. Carefully toast the saffron in the pot over low heat until it is heated through but has not changed color. Add the wine and fish stock, and raise heat to medium-high. Let cook until the liquid has reduced by 3/4, adjusting the heat as necessary. Season, to taste, with salt and pepper.

MUSSELS IN WHITE WINE

Steps:

• To clean the mussels, put them in a large bowl with 2 quarts of water and the flour and soak for 30 minutes, or until the mussels disgorge any sand. Drain the mussels, then remove the "beard" from each with your fingers. If they're dirty, scrub the mussels with a brush under running water. Discard any mussels whose shells aren't tightly shut.
• In a large non-aluminum stockpot, heat the butter and olive oil over medium heat. Add the shallots and cook for 5 minutes; then add the garlic and cook for 3 more minutes, or until the shallots are translucent. Add the tomatoes, saffron, parsley, thyme, wine, salt, and pepper. Bring to a boil.
• Add the mussels, stir well, then cover the pot, and cook over medium heat for 8 to 10 minutes, until all the mussels are opened (discard any that do not open). With the lid on, shake the pot once or twice to be sure the mussels don't burn on the bottom. Pour the mussels and the sauce into a large bowl and serve hot.