Mussels Marinara with Langoustines
Main Dishes • Spanish
Description
Salt is optional — seafood has enough natural salt from its life. Instead of water, you can use dry white wine or fish stock. The alcohol in the wine needs to be evaporated, so it should be boiled for 5-10 minutes before adding the mussels.
Ingredients
- Mussels 0 lbs
- Langoustines 8 pieces
- Onion 1 head
- Garlic 3 cloves
- Tomatoes 3 pieces
- Olive Oil 2 tablespoons
- Green peppercorns 3 pieces
- Dried Rosemary 1 teaspoon
- Ground clove 3 pieces
- Bay leaf 2 pieces
- Water 15 fl oz
Step-by-Step Guide
Step 1
Rinse the mussels under running water to remove the 'beard'. Discard any shells that are wide open.
Step 2
In a deep and wide pot, sauté the sliced onion and slightly crushed garlic cloves in olive oil. Add the spices.
Step 3
Peel the tomatoes and cut them into wedges. Add them to the pot. Reduce the heat to medium. Let it simmer for 5 minutes. Then add the oregano and shortly after, the rinsed and cleaned mussels. Immediately pour in the water, cover with a lid, and cook until all the mollusks open their shells. Stir every 1-2 minutes. Discard any mussels that do not open.
Step 4
Add the langoustines and cook until they turn red. Remember to stir the contents of the pot regularly.
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