Mejillones, in English moss mussels, are very popular in Spain and there are countless ways of preparation. Here I show you a variant that is very easy and fast to cook and it tastes very delicious.
Mejillones can be served as a main dish, appetizer or tapas. They are on the menu in almost every tapas bar and are served cold or warm.
In addition, you can find them in Paella de Marisco or mixed paella. Paellas you can decorate great with the Mejillones.
2 cloves of garlic
2 teaspoons vinegar
1 kg Mejillones (mussels)
1/2 teaspoon sweet paprika
2 teaspoons fresh parsley
Preparation: approx. 20 minutes
Difficulty: very easy
Peel and slice the garlic. Put the sunflower oil in a cooking pot that is not too small. The soil should be well covered with oil. Then add the vinegar and the garlic slices, heat and close the pot with a lid and fry the garlic for about 2 to 3 minutes. Then remove from heat and let cool.
In the meantime, wash the mussels and remove algae and the so-called beard, which extends below the shell. Then rinse thoroughly under cold water.
Important: The mussels must all be closed and alive before cooking. If one or the other is open, tap it with your finger. If the shell closes after a short time, it is alive and can be used.
Then chop the parsley. Now put the mussels, the parsley and the paprika powder in the cooking pot with the oil and garlic, close with the lid and cook on a high flame for 4 – 5 minutes until the mussels have opened.
During the cooking time ( 2-3 times ), shake the cooking pot softly so that all mix better.
Important: After cooking, all mussels must be open. Should one or the other not be open, dispose of these shells as they were dead and should not be eaten.
Then immediately sprinkle with lemon (the mussel meat is drizzled with a little lemon juice) serve. In the delicious sauce, you can for example dipped white bread and enjoy the unique taste.
In a nutshell: before cooking, all mussels must be closed and after cooking all open, if not, remove these mussels and in no case consume.