🦪 Mejillones a la Marinera

Name: Mejillones a la Marinera
Total time: 30 min
Yield: 4
Cuisine: Spain · Galicia
Ingredients: 1.5 kg mussels, cleaned and debearded; 150 ml dry white wine; 1 onion, finely chopped; 3 cloves garlic, chopped; 2 tomatoes, grated; 2 tbsp olive oil; a handful of parsley, chopped; salt and pepper

Origin: Spain · Galicia

225kcal

per serving · 300 g

75kcal

per 100 g

27 gProtein9 g / 100 g

6 gFat2 g / 100 g

9 gCarbs3 g / 100 g

Mejillones a la marinera are mussels steamed open in a sauce of white wine, onion, garlic and tomato, finished with plenty of chopped parsley. The mussels are plump and briny, and the light, garlicky sauce collects in the shells. They are served in a large bowl as a tapa or starter to share.

Diets

✓

No pork

✓

Gluten-freeno wheat, barley or rye in a typical recipe

✓

Dairy-freeno milk, cheese, butter or yogurt in a typical recipe

✓

Keto-friendly3 g carbs per 100 g

Not vegetarianbecause of: mussels

Not veganbecause of: mussels

Allergens

Contains (in a typical recipe):

⚠ Crustaceans ⚠ Molluscs

What it is made of

musselswhite wineoniongarlictomatoparsley

Recipe

4 servings30 min

Ingredients

1.5 kg mussels, cleaned and debearded
150 ml dry white wine
1 onion, finely chopped
3 cloves garlic, chopped
2 tomatoes, grated
2 tbsp olive oil
a handful of parsley, chopped
salt and pepper

Method

Discard any mussels that stay open when tapped.
Soften the onion and garlic in the oil for 6–8 minutes, add the tomato and cook 5 minutes.
Add the wine and the mussels, cover and cook over high heat for 4–5 minutes, shaking the pan, until they open.
Discard any that stay closed, season and scatter with parsley; serve straight away.

How to make it lighter

Mussels themselves are lean; most of the extra calories come from the oil in the sauce and whatever is served alongside.
Use 1 tbsp oil instead of 2 to soften the onion.
Serve a big bowl as a main with a salad for a high-protein, low-fat meal.

History

Mussels are farmed on a large scale on floating rafts in the Galician rías, and Spain is one of the world's major mussel producers. 'A la marinera', meaning sailor-style, is a common Spanish name for seafood cooked in a simple wine, garlic and tomato sauce. Today the dish is served in tapas bars across Spain, especially in Galicia.

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Values are estimates per 100 g for a typical recipe; home and restaurant versions vary. Diets and allergens are worked out from the ingredients of a typical recipe — always check with whoever cooked the dish. Not medical advice. Nutrition data: Me Nutrition dish database v13. How we count →