You’ll find Mejillones al vapor (Steamed Mussels) in most menus from Spanish restaurants, especially in the North of Spain (Galicia and Asturias regions). This dish is very flavourful despite being made with few ingredients – and that’s because the mussles are fresh and delicious.
Like a lot of Spanish dishes the focus is not on spices, but more on the quality of the ingredients – and preserving their natural flavour as much as possible. Besides the mussles, you only add white wine, lemon and bay leaves. It’s as simple as that!
Steamed Mussels Recipe
A simple recipe of a very popular Spanish dish that uses few ingredients and focuses on natural flavours.
Equipment
- Knife
- Chopping board
- Boiling pot
Ingredients
- 1 kg Mussles
- 150 ml Dry White Wine
- 150 ml Water
- 1 Lemon
- 2 Bay Leaves
- Salt
Instructions
- Drop the cleaned mussels in a boiling pot
- Add the crushed bay leaves
- Add a pinch of sea salt
- Add the wine
- Add the water
- Add the lemon cut into chunks
- Keep in the covered pot until the mussles open
- Serve while hot
