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Mussels in Sailor's Sauce

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"Mussels are a staple in the cooking of Galicia, a rugged coastal region in northwestern Spain. The unusual name for this dish refers to the fast, fresh sauces (which usually contained onions and tomatoes) that the wives of fishermen would prepare from their husbands' catch of the day."
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Ingredients

20 m servings 284
Original recipe yields 4 servings

Directions

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  1. In a large, heavy saucepan, heat the olive oil. Add the onion, garlic and jalapeno and cook over moderately high heat, stirring, until softened, about 3 minutes. Add the tomato, oregano and saffron and cook for 1 minute, stirring. Sprinkle the flour over the vegetables and stir it in. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute. Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open. Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.

Nutrition Facts


Per Serving: 284 calories; 15.7 19.9 10.2 18 369 Full nutrition

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