ReceptnaptárSteamed Mussels with Lemon (Mejillones al vapor)
Mejillones al vapor is one of the simplest tapas in the bars of Galicia and northern Spain. No sauce or wine is needed: the mussels steam in their own juices, and the lemon just lifts their taste of the sea. The cleaning takes up most of the time, the cooking itself only a few minutes, and they are at their best piping hot.
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Ingredients
Method
Tap a step once you've finished it.
- Scrub the mussel shells thoroughly with a brush or the back of a knife. Discard any that are broken, or that are open and don't close when tapped.
- Put the cleaned mussels in a pot with the salt, without adding any water, and cover tightly.
- Cook, covered, over high heat for about 5-7 minutes, shaking the pot once or twice.
- The mussels are ready when the shells have opened. Discard any that stay closed.
- Pour off the liquid that has collected at the bottom of the pot. Arrange the mussels on plates with one shell removed, and serve with lemon wedges, so everyone can squeeze a little lemon over them before eating.
Source: Wikibooks – Artes culinarias – Artes culinarias/Recetas/Mejillones al vapor (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.
Tips
- Cook the mussels on the day you buy them, and until then keep them in the fridge under a damp cloth, not in water.
- Throw away any mussels that are open before cooking and don't close when tapped, because they are no longer fresh.
- Shake the covered pan once or twice during cooking, so the mussels open evenly. Don't eat any that stay closed.
Frequently asked questions
Can I use frozen mussels?
Yes, but they have less flavour than fresh ones. Heat pre-cooked frozen mussels for just a few minutes, because they quickly turn rubbery.
What do I serve them with?
Fresh bread, lemon wedges and a dry white wine such as Albariño. As a tapa, one kilo of mussels is enough for 4 people.
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