Steamed mussels, spanish style

November 19, 2009 • Hello. I am currently out of the country and unable to respond to comments and e-mails. Rest assured, however, that future posts have been scheduled so new recipes will go live almost everyday during my absence. I'll be back soon with lots of stories and photos. Ciao for now! ~ Connie
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Ingredients :

1 kilo of mussels
2 tbsp. of minced garlic
1 onion
3 tomatoes
1 bell pepper
1/2 carrot
1 pc. of chili pepper
a few sprigs of fresh parsley
a pinch of dried basil (about 1/2 tsp. of chopped fresh basil)
1/8 c. of olive oil
salt and pepper to taste

Cooking procedure :

Wash and clean mussels by scrubbing the shells with a stiff brush. Soak mussels in clean water for 6 hours until they are partially open to expel any sand inside the shells. Discard mussels that do not open.

Finely chop onion, tomatoes, bell pepper, chili pepper and carrots. You can process them in a blender or a food processor. Just be careful not to liquefy the vegetables. Chop parsley by hand, using a heavy knife or cleaver.

Boil about 2 cups of water in a steamer. Place mussels in the steamer rack and steam vigorously for 5 to 7 minutes. Remove from rack. As soon as they are cool enough to handle, open up the mussels and discard the half shells. Line the mussels on a large platter or tray.

In a small saucepan, add olive oil. Saute garlic until golden brown and oil is fragrant. Add chopped onion, tomatoes, bell pepper and carrot. Stir until the vegetables start to liquefy. Add parsley and basil. Season with salt and pepper. Stir to blend. Spoon over mussels in their half shells. Serve at once.

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