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Mejillones al vapor — steamed mussels with orange flesh in a dark-rimmed bowl, two lemon wedges, on a slatted wooden table

Steamed Mussels Recipe

A simple recipe of a very popular Spanish dish that uses few ingredients and focuses on natural flavours.
Servings 2 people
Prep Time 2 minutes
Cook Time 10 minutes
Total Time 12 minutes

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
    Mejillones al vapor step 1 — cleaned mussels being tipped from a plastic container into a steaming stainless steel pot on a hob
  • Add the crushed bay leaves
    Mejillones al vapor step 2 — hands crushing a bay leaf over an empty stainless steel pot on a ceramic hob
  • Add a pinch of sea salt
    Mejillones al vapor step 3 — a hand pinching salt and dropping it, with a salt container visible in the bottom right corner
  • Add the wine
    Mejillones al vapor step 4 — a hand pouring white wine in a wide stream into a large stainless steel pot on a hob
  • Add the water
    Mejillones al vapor step 5 — a hand pouring water from a glass into a large stainless steel pot on a ceramic hob
  • Add the lemon cut into chunks
    Mejillones al vapor step 6 — hands holding lemon wedges over a stainless steel pot on a hob, about to add them to the steam
  • Keep in the covered pot until the mussles open
    Mejillones al vapor step 7 — mussels opening in a steaming pot with a bay leaf and lemon wedge visible inside
  • Serve while hot
    Mejillones al vapor step 8 — steamed mussels in a white bowl on a wooden chopping board, two lemon wedges, served hot
Cuisine: Asturian, Galician, Spanish
Keyword: mussels, mussels recipe, seafood recipe