The mix of traditional Spanish spices, tomatoes and garlic make this dish divine. Great after a day out on the boat.
Serves 4
You Will Need:
2 ½ kg mussels
2 large onions, sliced
4 garlic cloves, finely sliced
450g can of chopped tomatoes
250 ml white wine
1 tbsp paprika
oregano
black pepper
2 bay leaves
olive oil
crusty bread
Method:
In a large pan with a lid, heat some olive oil and add the onions and garlic. Gently fry for about 20 minutes.
Meanwhile clean the mussels by removing the beards and scrubing outside of the shells. Be sure to throw out any that are broken or that don’t close when you touch them.
After the 20 minutes is up add all the other ingredients except the mussels to the onions and garlic and bring to the boil.
Turn the heat down and gently boil for about 10 or 15 minutes. This will aloow all the flavours to develop.
Turn the heat back up, add the mussels and cover. Leave to boil for about 5 minutes until the shells open. Discard any that dpn’t open.
Serve in large bowls with plenty of fresh crusty bread.
