Mejillónes Salteados Con Tomate Recipe
sautéed mussels, garlic, tomato, basil, sundried tomato, white wine, cream, black pepper, sliced baguette
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Ingredients
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Mussels
Method
Preparation
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any debris. Discard any mussels that are open and do not close when tapped.
Prepare the Ingredients
Chop the garlic finely. Dice the fresh tomatoes. Slice the sun-dried tomatoes into smaller pieces. Chop the basil leaves roughly.
Cooking
Sauté Garlic
In a large skillet, heat a tablespoon of olive oil over medium heat. Add the minced garlic and sauté for about 1-2 minutes until fragrant but not browned.
Add Tomatoes
Add the diced fresh tomatoes and sun-dried tomatoes to the skillet. Cook for approximately 3-4 minutes until the fresh tomatoes start to break down.
Deglaze with Wine
Pour in the white wine and bring to a simmer. Allow it to cook for about 2-3 minutes to let the alcohol evaporate.
Add Cream and Season
Once all the mussels are open, reduce the heat to low and stir in the heavy cream. Season with black pepper and add the chopped basil. Stir gently to combine and heat through for another 2 minutes.
Prepare the Baguette
While the mussels are cooking, slice the baguette and toast the slices until golden brown.
Serving
Plate the Dish
Serve the sautéed mussels in a large bowl, spooning the sauce over them. Accompany with the toasted baguette slices on the side for dipping.