Spanish-Style Mussels
Mussels steamed in white wine with onion, parsley and thyme, served in the reduced, flour-thickened cooking liquid.
⏱️ Prep: 20 min🍳 Cook: 25 min
Ingredients
| 1700 g | Mussels | |
| 300 ml | Water | |
| 1 tbsp | 15 ml | Flour |
| — | Bay leaves | |
| 300 ml | White wine | |
| 1 head | Onion | |
| — | Parsley | |
| — | Thyme | |
| — | Salt |
Instructions
- Wash the mussels well with a brush, put them in a pot, pour in the wine and water, add the finely chopped onion, parsley and the spices, and stew until the mussels open.
- Take them out and continue boiling the broth a little longer until it reduces. Season with salt, thicken with the flour dissolved in a spoonful of cold water, and boil; add a little more white wine if needed.
- Arrange the mussels on a platter and pour the prepared sauce over them.