Site Overlay

SPANISH-STYLE MARINATED MUSSELS TAPAS WITH GARLIC AND HERBS

By Delicious Recipes!Posted on
SPANISH-STYLE MARINATED MUSSELS TAPAS WITH GARLIC AND HERBS

SPANISH-STYLE MARINATED MUSSELS TAPAS WITH GARLIC AND HERBS

Discover a classic Spanish tapas dish featuring fresh mussels marinated in a flavorful garlic, herb, and white wine sauce. Prepared with Spanish olive oil, this recipe brings authentic Mediterranean flavors right to your table. Perfect as an appetizer or light meal, these mussels pair wonderfully with rustic bread and fresh salads.

πŸ•’ Prep Time: 15 min

🍳 Cook Time: 15 min
🍽️ Marinating Time: 1-2 days
🍰 Servings: 4-6

πŸ₯„ Ingredients

  • 1.5 kg fresh mussels
  • 120 ml dry white wine (or dry sherry)
  • 50 ml extra virgin olive oil (preferably Spanish)
  • 4 garlic cloves, sliced
  • 3 bay leaves
  • 2 sprigs fresh thyme
  • 1 small sprig fresh rosemary
  • 1/2 tsp sweet paprika
  • 3 tbsp white wine vinegar
  • 1/2 lime (optional)

πŸ‘©β€πŸ³ Instructions

  1. Clean the mussels: Fill two bowls with cold water. One will hold cleaned mussels, the other to rinse hands. Remove the β€œbeards” from each mussel by pulling opposite the hinge. Scrub shells energetically with a wire sponge under running water to remove debris and calcium deposits (use a knife for stubborn spots). Place cleaned mussels in the clean water bowl. Discard any open mussels.
  2. Rinse and drain: Rinse mussels a few more times and drain thoroughly before cooking.
  3. Cook mussels in wine: Bring the white wine to a boil in a large pan. Add mussels, cover with lid, and cook for 5 minutes, stirring halfway through. Mussels should openβ€”remove with a slotted spoon to a bowl and let cool. Remove meat from shells, discard unopened mussels. You should get about 250 g mussel meat.
  4. Reduce cooking liquid: Boil down the cooking liquid left in the pan for about 10 minutes until it reduces well.
  5. Infuse olive oil: In a small saucepan, combine olive oil, bay leaves, and sliced garlic. Warm gently over low heat until the oil barely bubbles. Cook for 10 minutes without browning the garlic, allowing the oil to absorb flavors.
  6. Combine marinade: Remove from heat and add rosemary, thyme, paprika (mostly sweet with a touch of spicy if desired), and 10 tablespoons of the reduced mussel cooking liquid. Stir well.
  7. Add acidity: Stir in white wine vinegar and mix againβ€”the sauce will thicken slightly. Taste and adjust vinegar or add lime juice if preferred (lime balances acidity without overwhelming). Let marinade cool completely.
  8. Marinate mussels: Pour marinade over the mussel meat, mix gently, transfer to a jar, and refrigerate for 1–2 days to develop flavors.
  9. Serve: Enjoy chilled with rustic or toasted bread, roasted peppers, olives, and a fresh salad.

πŸ’‘ Tips

  • Always discard any mussels that do not open after cooking.
  • Use high-quality Spanish olive oil for authentic flavor.
  • Prepare marinade in advance to enhance depth of taste.
  • Serve with fresh bread to soak up the delicious sauce.

πŸŽ‰ Perfect For

  • Spanish tapas nights
  • Summer appetizers
  • Entertaining guests with authentic Mediterranean dishes
  • Light seafood lunches

πŸ“ Final Thoughts

This marinated mussels recipe captures the essence of Spanish coastal cuisine, balancing fresh seafood with vibrant herbs and garlic in a luscious, tangy marinade. With a bit of patience during marination, you’ll enjoy a dish bursting with authentic flavors that elevate any gathering. Serve chilled and savor the taste of the Mediterranean at home.