Mejillones Antonio
Dive into the coastal flavors of Spain with "Mejillones Antonio," a vibrant mussel dish that's sure to impress seafood lovers. This quick and easy recipe combines fresh mussels with the bold, aromatic blend of garlic, shallots, smoked paprika, and a splash of dry white wine, creating a luscious tomato-based broth. A hint of red pepper flakes adds just the right touch of heat, while freshly squeezed lemon juice and chopped parsley brighten every bite. Perfect for a cozy dinner or entertaining guests, this one-pot wonder is ready in just 35 minutes and is best served with crusty bread to soak up every drop of the flavorful sauce. Ideal for weeknight meals or a romantic date night, Mejillones Antonio is your go-to recipe for a taste of the Mediterranean. Keywords: mussel recipe, Spanish mussels, tomato white wine broth, seafood dinner, easy one-pot recipe.
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Recipe Information
Ingredients
- 2 pounds fresh mussels
- 2 tablespoons olive oil
- 4 pieces garlic cloves, finely chopped
- 1 piece medium shallot, finely chopped
- 1 cup canned diced tomatoes (with juices)
- 1 cup dry white wine
- 2 tablespoons parsley, finely chopped
- 1 teaspoon smoked paprika
- 0.5 teaspoons red pepper flakes
- 1 piece lemon, juiced
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 1 loaf crusty bread, for serving
Instructions
Thoroughly clean the mussels under cold running water. Remove any beards and discard any mussels that are cracked or do not close when tapped. Set aside.
In a large, deep skillet or pot, heat the olive oil over medium heat.
Add the chopped garlic and shallot to the hot oil. Sauté for 2-3 minutes until fragrant and soft, but not browned.
Stir in the smoked paprika and red pepper flakes. Cook for another 30 seconds to release the flavors.
Add the diced tomatoes and their juices, and cook for 2-3 minutes until slightly reduced.
Pour in the white wine and bring the mixture to a simmer. Season with salt and black pepper.
Add the mussels to the skillet or pot, covering them with the sauce. Cover with a lid and cook for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that remain closed.
Remove from heat and stir in the fresh parsley and lemon juice.
Serve immediately in bowls with plenty of the broth, along with crusty bread for dipping.
Nutrition Facts
Calories |
3442 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 94.7 g | 121% | |
| Saturated Fat | 20.6 g | 103% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 512 mg | 171% | |
| Sodium | 7232 mg | 314% | |
| Total Carbohydrate | 348.1 g | 127% | |
| Dietary Fiber | 14.8 g | 53% | |
| Total Sugars | 24.1 g | ||
| Protein | 264.4 g | 529% | |
| Vitamin D | 20.3 mcg | 101% | |
| Calcium | 911 mg | 70% | |
| Iron | 53.1 mg | 295% | |
| Potassium | 4849 mg | 103% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
