Traditional recipes

Mussels to the sailor

Mussels to the sailor

I ate some excellent mussels in Spain ... yammy and I tried to make them too!

  • 1 kg fresh mussels
  • 1/2 carrot
  • 1/2 zucchini
  • 4-5 cloves of garlic
  • 1 glass of red wine
  • chili flakes
  • spices: salt, pepper, paella condiment, paprika
  • olive oil
  • 1 box peeled tomato pulp
  • basil

Servings: 2

Preparation time: less than 60 minutes

MOD OF PREPARATION RECIPE Mussels to the sailor:

The mussels are washed very well and cleaned with a wire brush. Carrot and zucchini are put on a large grater, put to harden in olive oil, add crushed garlic. Canned tomatoes, along with 1 tablespoon of olive oil and put a little basil in the blender. Add the pasta in the pan over the vegetables, add the red wine and add the mussels. Cover with a lid and leave for 5 minutes. Serve with toast.

Tips sites

1

Mussels that have not opened are thrown away!


Let's go finely chop the onion and we're going to fry it in a pot with a little butter. We emptied the mussels into their shell in the same pot and added the wine. We cover and leave in the Low heat for about 10 minutes.

Now, in a separate pot Melt a little more butter, add the cream, chopped parsley and season with salt and pepper. We take an equivalent of half a cup of the mussel broth with wine and add it to the cream.

Finally stir in the heat over medium heat for about 3 minutes. Pour this white sauce over the mussels and stir well before serving.


Mussels in the Catalan sailor recipe

Mussels are one of those fruits that the sea gives us that should be part of our weekly diet for many reasons, and all of them by weight.

The first because of how tremendously interesting it is at the nutritional level, being a huge source of iron, protein, antioxidants and all this with very low caloric indexes.

The second, and no less important, for how tasty it is and how enormously versatile it turns out to be a luxury main, at a moderate price, for a myriad of seafood recipes.

One of the most useful to this marine ingredient that abounds in Galician waters and has great quality banks in the area of ​​Tarragona, is the mussels to the sailor.

A typically Catalan recipe that is already executed in almost all kitchens that work the sea all over Spain and that basically consists of pairing the mussel with a sauce of tomato, onion, garlic, bay leaf and olive oil than those who have tried it they know how addictive it can be.

If you are looking for the authentic traditional recipe for Catalan mussels, keep reading because below we tell you how to make them easily.


Mussels to the sailor. Traditional recipe.

In Spain we have the best mussels: the Galician mussel, a delicacy offered by the Galician Rías. A product of maximum quality and flavor, which we can take advantage of in many ways in the kitchen.

At home we love them, and they are present on the menus every month. We prepare them in steam, in vinaigrette, in croquettes, etc. and they are always delicious dishes. Today we bring you this recipe, accompanying the mussels of the acquaintance Sea sauce, which is often used to prepare clams.

This is a dish that you will prepare in a few minutes, without complications. Perfect for an appetizer and as a first course before a baked fish, rice or any recipe Mariner more forceful.

Ingredients:

1 Kg of Galician Mussels
1 medium onion
2 tablespoons wheat flour
3 tablespoons fried tomatoes (homemade)
1/2 glass of white wine
1/2 glass of cooking water
Vera paprika, sweet or spicy
1 bay leaf
Extra virgin olive oil
Shawl

For 4 people
Difficulty: Easy
Time: 20 minutes

& # 8211 We wash the mussels under the tap, removing the beard and dirt or impurities that may be attached. In a saucepan, arrange the mussels, with a bottom of water and a bay leaf. We cook over high heat, until they open their shells. We booked.

& # 8211 Chop the onion in & # 8220brunoise & # 8221 (small dice) and fry in a pan with extra virgin olive oil. We salt to taste. When soft, add the flour, stir and cook over medium heat.

& # 8211 Pour the wine and 1/2 glass of the cooking water of the mussels, straining it beforehand. Add the fried tomatoes and 1 tablespoon of Vera paprika dessert. It can be sweet or spicy, depending on your taste.

& # 8211 We mix everything well and let it cook for about 10/12 minutes over medium-low heat, so that it thickens the sauce. We test, and rectify salt if necessary.

& # 8211 In a flat (or clay) saucepan, add the mussels, add the sauce and cook all together for 2/3 minutes, over medium heat. In this way the mussels will be soaked in the intense flavor of our Salsa Marinera.

We serve hot at the table, and enjoy! accompanied by a good bread to rechupetear non-stop in the sauce.


Mussels to the sailor

Mussels to the sailor

Mussels to the sailor, with a tomato sauce, white wine and a spicy dot. This recipe has different versions according to areas, but the best known is that of Galicia. In another article we talked about the grouper gazpacho. Today we tell you how to make mussels for the sailor

Mussels are mollusks with lots of nutrients. They provide vitamin A, vitamin B12, vitamin C. Large amount of potassium 268 mg per 100 grams. Potassium plays an important role in the proper functioning of the heart. It also helps the kidneys in their work of filtering blood.

Mussels have about 172 calories per 100 grams and about 56 grams of cholesterol. Cholesterol is high but less than for example prawns or prawns. However, if you follow a cholesterol-lowering diet, mussels are limited, they can only be taken from time to time.

The mussels they also provide us with calcium, magnesium and iron. So along with the vitamins they provide are a good dose of minerals. It is a very healthy food that can be cooked in many ways. They are cheap, a mesh of 1 kilo can be found between 1.50 and 2 € (depending on areas the price may vary slightly).


Mussel Sauce

3-) In a large pot pour a drizzle of olive oil, put on medium heat and add the garlic and onion and finely chopped with a pinch of salt.

4-) After this we will stir from time to time, once the garlic and onion take on a medium golden color we add ½ tablespoon of paprika and then mix well and add 1 tablespoon of flour to mix well again with ½ glass of wine white.

5-) Once the water starts to boil we pour the water before we reserve and mix well, then let it boil for a few minutes (about 7 minutes), after a while we add the parsley and laurel already chopped and then mix, done this we add the mussels, we move and we leave them 3 minutes.

READY! now all you have to do is put out the fire as they are ready to serve and eat our mejiyones to the super tasty sailor and in the easiest way to make. ♥

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The most sought after

Welcome to my blog, Culila, an attempt to reflect and share my passion for cooking.

Since I was a child I have always played between stoves and that is where I grew up and developed my passion for cooking.

I love to look for new flavors, elaborations, recipes, cultural combinations.

I have always said that cooking is practice and feeling, here are recipes with which to practice, discover and love cooking, so. What is your excuse


Ingredients Mussels to the sailor:

1 Kg Mussels or clochinas
150 ml White wine (1/2 Cup)
Medium chopped onion
Chopped medium green pepper
Peeled and chopped large ripe tomato
Bay leaf
2 Peeled and small chopped garlic cloves
2 Chillies or cayenne pepper (Optional)
Chopped parsley (Quantity to taste)
Cornstarch or cornstarch (Quantity to taste)
Extra virgin olive oil
Salt to taste

My book "DESSERTS FOR THE FOUR SEASONS" is now on sale in Spain and Europe. Click on the photo: If you want to buy it in Mexico click HERE on these letters.

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  • 6 puff pastry rolls
  • 1 kg of mussels
  • 1 onion
  • 1 green pepper
  • 1 carrot
  • 1 clove of garlic
  • 50 g of flour
  • 1 cup brandy
  • 1 glass of white wine
  • olive oil
  • shawl
  • 1 bay leaf
  • parsley
  • Vinagreta
  • For the tomato sauce:
  • 4 pear tomatoes
  • 1 onion
  • 1 clove of garlic
  • 1 pinch of ginger powder
  • 1 drizzle of soy sauce
  • olive oil
  • shawl
  • 1 cayenne

Clean the mussels and open them in a saucepan with a splash of white wine and a bay leaf. Transfer the broth to a bowl and set aside. Peel the mussels and set aside.

For the tomato sauce, chop the onion and put it in the blender jar. Add garlic and chopped tomatoes.

Season and add a drizzle of soy sauce, cayenne and a pinch of ginger powder. Tritura. Transfer the sauce to a saucepan with a drizzle of olive oil and let it cook.

For the Mariner, finely chop the garlic and fry it in a saucepan with olive oil. Add chopped onion, green pepper and carrot. Season. When the vegetables are well poached, add the flour and stir well. Pour the brandy and flambe.

Stir in the tomato sauce. Pour a glass of mussel broth, season and let cook for 10 minutes. Add the chopped mussels (reserve 6 whole) and mix well.

Put the volovanes in a saucepan and heat them (with the oven preheated) for 2-3 minutes. Fill the volovanes with the sailor and place a whole mussel on top of each one. Sprinkle with chopped parsley, sprinkle with vinaigrette and serve.


Mussels to the sailor

Los mussels to the sailor They are one of the most classic ways to prepare mussels along with steamed mussels and vinaigrette mussels.

to seafood sauce recipe It's very personal, I've seen countless recipes for this sauce and each one is made in a way. I'm going to give you my recipe. To give it more flavor you can add a little fish stock, I always use only the mussels.

This recipe is perfect for a Sunday snack or even a Christmas snack. Many people put these mussels at the beginning of their Christmas dinners.


Video: Highland Mussels. Jamie Oliver. Jamies Great Britain (November 2021).