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Sauteed Mussels (Mejillones Salteados)

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“Penelope Casas; Tapas; a specialty at Bar Suso, Santiago de Compostela.”
READY IN:
23mins
SERVES:
4
UNITS:
US

Ingredients Nutrition

Directions

  1. Place the mussels in a skillet with the water and the lemon slice.
  2. Bring to a boil and remove the mussels as they open; do not overcook.
  3. Discard the shells and drain the mussel meat on paper towels.
  4. Heat the oil in a medium skillet; stir fry the mussels for a minute and remove.
  5. Add the onion and garlic; saute slowly, covered, for about 5 minutes.
  6. Remove from the heat; stir in the parsley, paprika, and chile pepper.
  7. Return the skillet to the heat and add the mussels (with their accumulated juices).
  8. Give the mussels a turn in the sauce just to heat them, remove from heat, cover, and let sit for a minute or two before serving.
  9. The mussels are also good at room temperature.

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