Mejillones a la Marinera

Make Ahead and Storage

Best fresh.

Mejillones a la Marinera: The Method

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1. Scrub the mussels and pull off the beards. Discard any open ones that do not close when tapped.

   Mark done

2. Soften the onion and garlic in the oil for 4 minutes. Add the paprika, tomato sauce and wine and boil for 1 minute.

   Mark done Start 4 min timer

3. Add the mussels, cover at once and cook for 4 to 5 minutes, shaking the pan.

   Mark done Start 4 min timer

4. Discard any that stay shut. Add the parsley and serve with the lemon and bread.

   Mark done

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Tips for Success

• Take the mussels off the heat as soon as they open.
• Cover the pan at once.
• Throw away any that stay shut.

What to Put Next to It

Crusty bread · Dry white wine · Lemon wedges

Changing the Recipe

• An eighth of a teaspoon of garlic powder per clove is the stand-in usually given when you are out of fresh garlic; it will not brown the same way, and it burns easily, so add it with the liquid.
• A dry vermouth keeps for longer than an open bottle of white wine and is the closer swap than a random white left in the fridge; for an alcohol-free version, use the same amount of stock with a squeeze of lemon.

Nutrition per Serving

Per serving, an approximate calculation from the ingredient list. Treat it as a rough guide: all the alcohol is counted, though some is lost in cooking; part of the energy comes from foods, or weights per item, with no recorded source. The calories include 4 g of alcohol a serving, which is not part of the protein, carbohydrate or fat. How the figures are worked out.