Prepare to tantalize your taste buds with a mouthwatering Mediterranean masterpiece that will transport you straight to the sun-drenched coastal regions of Spain! This Mussels in Sherry and Tomato Sauce recipe is not just a dish – it's a culinary adventure that combines the briny freshness of perfectly cooked mussels with a rich, aromatic sauce that will make your dinner guests swoon. Whether you're looking to impress your loved ones or treat yourself to a restaurant-quality meal at home, this recipe is about to become your new obsession!
Prep Time: 10 mins
Cook Time: 15 mins
Total Time: 25 mins
Cuisine: Spanish
Serves: 4 servings
Ingredients
- 2 pounds mussels, cleaned
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 cup diced tomatoes
- 1/2 cup dry sherry
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Thoroughly clean the mussels under cold running water, removing any beards or debris. Discard any mussels that are already open and do not close when tapped.
- Heat olive oil in a large, wide pot or deep skillet over medium heat. Add chopped onions and sauté until they become translucent and soft, approximately 3-4 minutes.
- Add minced garlic to the onions and cook for an additional 30-45 seconds, stirring constantly to prevent burning and release the aromatic flavors.
- Pour in the diced tomatoes and dry sherry, stirring to combine. Allow the sauce to simmer for 3-4 minutes, letting the liquid reduce slightly and the flavors meld together.
- Season the sauce with salt and pepper to taste, adjusting the seasoning according to your preference.
- Add the cleaned mussels to the pot, ensuring they are evenly distributed in the sauce. Cover the pot with a tight-fitting lid and increase heat to medium-high.
- Cook the mussels for 5-7 minutes, shaking the pot occasionally. The mussels are done when their shells have opened completely. Discard any mussels that remain closed after cooking.
- Remove from heat and transfer the mussels and sauce to a large serving dish. Garnish generously with freshly chopped parsley.
- Serve immediately with crusty bread to soak up the delicious sherry and tomato sauce.
Tips
- Mussel Freshness is Key: Always buy mussels from a reputable fishmonger and use them on the same day of purchase. Fresh mussels should have tightly closed shells or close when tapped.
- Cleaning Matters: Take extra time to clean your mussels thoroughly. Scrub the shells under cold running water and remove any beards or debris. This ensures a clean, grit-free dining experience.
- Don't Overcook: Mussels cook quickly! The moment the shells open completely, they're done. Overcooked mussels become tough and rubbery, so watch them carefully.
- Sherry Selection: Use a good quality dry sherry for the best flavor. Avoid cooking sherries, which can be overly salty.
- Bread Pairing: Have some crusty bread ready to soak up the delicious sauce – it would be a crime to waste a single drop!
- Safety First: Discard any mussels that remain closed after cooking, as they may not be safe to eat.
- Garnish Generously: Fresh parsley isn't just for looks – it adds a bright, fresh flavor that complements the rich sauce perfectly.
Nutrition Facts
Calories: 240kcal
Carbohydrates: 14g
Protein: 24g
Fat: 8g
Saturated Fat: 1g
Cholesterol: 36mg
