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Spanish Mussels
Santiago Style
These wonderful Spanish Mussels tapas were found in a small bar in Santiago.
They served them free with a caņa of Estrella Galicia beer.
Very easy and delicious!
Ingredients for Spanish Mussels:
- 20 very fresh mussels in their shells, well cleaned
- 1 pinch of bittersweet paprika
- 2 tbs. sherry vinegar
- Salt and pepper
- 3 tbs. chopped garlic
- 1/4 cup chopped union
- 2 tbs. chopped parsley
- 3 tbs. Extra Virgin Olive Oil
Preparation Instructions Spanish Mussels:
- In a bowl, mix the finely chopped union, parsley, and garlic.
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- Add the olive oil, vinegar, salt, paprika and pepper. Place the bowl
in the refrigerator.
- In a large pot, steam mussels until they open, around 4-5 minutes.
Remove immediately.
- Remove the meat from the mussels, being careful not to break into
pieces.
Add to the bowl with the other ingredients, gently covering the meat.
- Thoroughly clean the interior of 1/2 of the shells.
- When mussels are chilled, about 10 minutes, scoop up each one with
a little of the other ingredients and place them in the half shells.
Serve Spanish Mussels on a platter sprinkled with parsley and a touch of
paprika.
Buen Provecho!
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