Mussels in Green Sauce Madrid Mejillones En Salsa Verde Madrid
Transport your taste buds to the heart of Madrid with this classic recipe for Mussels in Green Sauce (Mejillones en Salsa Verde Madrid). This elegant yet comforting dish features plump, fresh mussels simmered to perfection in a vibrant green sauce made with dry white wine, garlic, and fish or vegetable stock, thickened with a touch of flour and enriched with fragrant parsley. The aromatic sauce beautifully complements the briny sweetness of the mussels, while a splash of fresh lemon juice adds a zesty finish. Ready in just 35 minutes, this dish is perfect for an impressive appetizer or light meal. Serve it with crusty bread to soak up every drop of the luscious green sauce, making it a quintessential Spanish seafood experience. Ideal for seafood lovers seeking authentic Mediterranean flair, this recipe is a must-try!
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Recipe Information
Ingredients
- 1 kilogram fresh mussels
- 3 tablespoons olive oil
- 4 garlic cloves
- 1 tablespoon all-purpose flour
- 200 milliliters dry white wine
- 200 milliliters fish or vegetable stock
- 5 tablespoons fresh flat-leaf parsley (finely chopped)
- 0.5 teaspoons salt
- 0.25 teaspoons black pepper
- 4 lemon wedges (for serving)
Instructions
Begin by cleaning the mussels: rinse them under cold water and scrub their shells clean. Remove the 'beards' by pulling them off. Discard any mussels that are broken or do not close when tapped.
Heat the olive oil in a large, deep skillet or pot over medium heat.
Mince the garlic cloves and add them to the skillet. Sauté the garlic until fragrant, about 1-2 minutes, being careful not to let it burn.
Sprinkle the all-purpose flour into the skillet and stir for 1 minute to create a roux.
Pour in the white wine, fish or vegetable stock, and 3 tablespoons of the chopped parsley. Stir well to combine.
Bring the mixture to a gentle simmer and season with salt and black pepper.
Add the cleaned mussels to the skillet. Cover the pot with a lid and cook for 5-7 minutes, shaking the pot occasionally, until all the mussels have opened. Discard any mussels that do not open.
Sprinkle the remaining parsley over the dish and give it a gentle stir to combine.
Serve the mussels immediately with the green sauce poured over. Provide lemon wedges on the side for squeezing over the mussels.
Nutrition Facts
Calories |
2355 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 95.6 g | 123% | |
| Saturated Fat | 19.5 g | 98% | |
| Polyunsaturated Fat | 4.0 g | ||
| Cholesterol | 565 mg | 188% | |
| Sodium | 5020 mg | 218% | |
| Total Carbohydrate | 104.1 g | 38% | |
| Dietary Fiber | 6.2 g | 22% | |
| Total Sugars | 9.0 g | ||
| Protein | 241.4 g | 483% | |
| Vitamin D | 22.4 mcg | 112% | |
| Calcium | 792 mg | 61% | |
| Iron | 42.6 mg | 237% | |
| Potassium | 4424 mg | 94% | |
*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.
