If you can't cook the mussels yourself, you can use pre-cooked mussel meat or mussels from a jar instead.
2 Recipe - persons
Recipe - ingredients
500 grams of fresh mussels
1 garlic clove, thinly sliced
1 1/2 onions, finely chopped
1 tbs of white wine
1 tomato, cut in cubes
Handful of basil, roughly chopped
3 tbs of olive oil
1 tbs of red wine vinegar
Juice of 1/2 lemon (save the zest for garnishing)
Smoked paprika powder for garnishing
Recipe - how do you make it
Recipe - steps
1 To cook the mussel meat:
Wash the mussels thoroughly, you can use a little sponge for that. Discard broken mussels.
2 Put the stove on medium heat and put some olive oil in a big pan. Add 1 chopped onion and the garlic and let it simmer for 1-2 minutes. Make sure they don’t caramelize, but they just become soft.
3 Now add the wine, put the stove on high heat, and add the mussels too. Give them a little shake and cover the pan with a lid. Cook until all mussels are open. This will take about 3-4 minutes.
4 Take out the mussels, let them cool down a bit and then take the meat out. Do not discard the liquid in the pan, you’ll need that later.
5 For the marinade:
Arrange the mussel meat in a small bowl with the tomato cubes, chopped onion and basil.
6 Now mix the olive oil, red wine vinegar, lemon juice and a tablespoon of the mussel liquid out of the pan. Make sure to scoop from the surface of the liquid (broth), in this way you avoid to have some sand in the tapas.
7 Pour the marinade over the mussels. Cover the mussels with cling film and set in the fridge for at least two hours (up to 12 hours).
8 Serve the mussels with some lemon zest, smoked paprika and a good piece of crispy bread. Enjoy!
