🛒 Ingredients
- 1kg fresh Galician mussels
- 2 onions
- 4 garlic cloves
- 200ml Albariño white wine
- 300g crushed tomato
- 1 tablespoon sweet paprika
- bay leaves, parsley
- olive oil
👨🍳 Step-by-step instructions
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Clean the mussels well under the tap. Steam them open with the white wine for 5 minutes.
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Strain and reserve the opening broth.
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Sauté the onion and garlic in oil for 10 minutes. Add the paprika and tomato.
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Cook the sauce for 10 minutes. Add the mussel broth.
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Add the opened mussels and cook for 3 minutes. Serve in a casserole with parsley.
💡 Chef's tip
The broth released by the mussels when they open is liquid gold: add it all to the sauce. It's what gives it its unmistakable sea flavor.
📝 Our take
Galician mussels in white wine sauce are among the simplest and best dishes in Galician cooking. The sauce made from the opening broth, tomato and Albariño is so good that bread on the side is essential. Stopping at one is genuinely impossible.
🍷 Wine & food pairing
Albariño from Rías Baixas, well chilled. The perfect pairing because it is exactly the wine that goes into the sauce.
Suggested wine: Well-chilled Albariño from Rías Baixas
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