Mejillones mediterráneos en salsa de tomate rojo
Estos mejillones en salsa roja son un plato sencillo pero elegante, repleto de sabor mediterráneo.
These mussels in red sauce are a simple yet elegant dish packed with Mediterranean flavor. Fresh mussels are gently cooked in a rich tomato sauce with garlic, onions, white wine, and aromatic herbs, creating a dish that is both comforting and vibrant. The natural sweetness of the mussels pairs beautifully with the acidity of the tomatoes and the freshness of the herbs.
Quick to prepare and perfect for sharing, this dish is ideal as an appetizer or a light main course. Serve it hot with crusty bread to soak up the flavorful sauce, and you have a rustic seafood dish that brings the taste of the sea straight to your table.
Ingredients
- 700 g fresh mussels cleaned
- 3 garlic cloves finely chopped
- 2 medium tomatoes chopped in cubes
- 1 medium onion finely chopped
- 4 sprigs of thyme
- 2 tbsp butter at room temperature
- ¼ parsley finely chopped (plus extra for serving)
- 50 ml white wine
- salt
- Freshly ground black pepper to taste.
Instructions
- Heat a deep pot over medium heat. Add the butter, onion, and thyme and sauté until the butter melts and the onion becomes soft and lightly caramelized.
- After that add the garlic and cook for another minute until fragrant.
- Add the chopped tomatoes and parsley. Deglaze the pot with the white wine and cook for 1–2 minutes until the alcohol evaporates. Season with salt and pepper and stir well.
- Add the mussels to the pot, cover, and cook for about 4–5 minutes until the mussels open.
- Remove the pot from the heat and gently shake it so the mussels are well coated with the sauce. Adjust seasoning if needed.
- Serve the mussels hot with the red sauce, sprinkled with extra parsley.
- Enjoy!
Notes
Chef’s Tip: Discard any mussels that do not open during cooking, as they are not safe to eat.
