Mejillones Salteados Con Tomate Recipe
sautéed mussels, garlic, tomato, basil, sundried tomato, white wine, cream, black pepper, sliced baguette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Main Ingredients
Method
Preparation
- 1
Clean the Mussels
Rinse the mussels under cold water, scrubbing the shells to remove any grit or barnacles. Discard any mussels that are open and do not close when tapped.
- 2
Prepare the Ingredients
Dice the fresh tomatoes and chop the sundried tomatoes into small pieces. Mince the garlic and chop the basil leaves, setting aside a few whole leaves for garnish.
- 3
Slice the Baguette
Slice the baguette into 1 cm thick slices for toasting.
Cooking
- 4
Sauté the Garlic
In a large skillet, heat 2 tablespoons of olive oil over medium heat. Add the minced garlic and sauté until fragrant, about 1 minute.
- 5
Add Tomatoes and Sundried Tomatoes
Add the diced fresh tomatoes and chopped sundried tomatoes to the skillet. Cook for about 3-4 minutes until the fresh tomatoes soften.
- 6
Deglaze with White Wine
Pour in the white wine and let it simmer for 2-3 minutes, allowing the alcohol to evaporate and the flavors to meld.
- 7
Cook the Mussels
Add the cleaned mussels to the skillet, cover, and cook for about 5-7 minutes or until the mussels have opened. Discard any that remain closed.
- 8
Stir in Cream and Season
Pour in the cream and stir to combine. Season with black pepper and add the chopped basil. Cook for another 2 minutes until heated through.
- 9
Toast the Baguette
While the mussels are cooking, preheat the oven to 180°C (350°F). Arrange the sliced baguette on a baking sheet and toast in the oven for about 5-7 minutes until golden brown.
Serving
- 10
Plate the Dish
Serve the sautéed mussels in a large bowl, garnished with whole basil leaves. Accompany with the toasted baguette slices for dipping.
