Mussels Mediterranea (Mejillones Mediterranea) – Truly Mediterranean

I grew up on Seafood, and Mussels Mediterranea (Mejillones Mediterranea)is a dish I can never resist. When we moved to Majorca, I was delighted to see Mussels on many restaurant menus.

Mussels can be served with different sauces, but this recipe will not only tempt your taste buds …

… it looks appetizing and has a heavenly aroma.

A truly Mediterranean dish, Mussels Mediterranea (Mejillones Mediterranea) can be served as a main course, a starter, or even as Tapas.

I find this lovely dish a very satisfying main course when I do not wish to eat a huge meal on a hot summer night.

Mussels do take a little preparation because you must ensure that you scrub the shells well to remove all of the beards, salt, and sand. But, if you enjoy Mussels, I think you will find that the effort is well worth it.

This Mussels Mediterranea (Mejillones Mediterranea) recipe will amply serve 6 people.



2 kg Fresh Mussels
2 Cups Water
1 Cup White Wine
2 Large Ripe Tomatoes (blanched, de-seeded)
1 Onion (finely chopped)
1-2 Cloves Garlic (Peeled and Crushed)
1 Lemon (wedged)
2-3 Bay Leaves
1 Teaspoon All-Purpose Flour
1 Teaspoon Paprika Spice
1-2 Tablespoon Olive Oil
Sprinkle of Salt and Pepper (to taste)


Preparing and Cooking the Mussels:

Carefully wash the mussels under the cold tap water, scrubbing the shells to ensure removal of all beards, sand and salt.

Place the Mussels in a deep cooking pan and cover them with 2 Glasses of Water. Place the Bay Leaves in the water as well.

Cook the Mussels on a High Heat until all of the Mussels have opened. Be sure to discard any Mussels that have not opened.

Strain the Mussels over another pot, reserving the water that you boiled them in.

Place the opened Mussels into a covered cooking dish and set aside.

Mussels Mediterranea (Mejillones Mediterranea) Sauce

Blanche, peel, deseed and chop the tomatoes into small pieces.

In a deep Frying Pan, fry the Garlic and the Onion in Olive Oil over medium heat until the onions become clear.

Add the tomatoes and their juice and cook on medium-high heat for a few minutes.

Sprinkle the flour and paprika over the Tomato, Onion, and Garlic mixture.

Add the wine and the reserved water from the Mussels.

Cook over medium-high heat for at least 15 minutes, stirring constantly until the liquid begins to thicken slightly.

Turn the heat down to a lower temperature.

Place the mussels into the sauce.

Add the parsley. Carefully stir the mixture.

Cover the pan and cook again for about five minutes longer.

Serve the Mussels Mediterranea (Mejillones Mediterranea) immediately with a wedge of lemon. For a main course, serve with bread. Enjoy!

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