Mejillones A La Marinera Gf Recipe

Clean and debeard

Rinse mussels under cold running water. Discard any mussels with broken shells or that do not close when tapped. Using a small knife or your fingers, pull off any beards (fibrous threads) from the shells. Place cleaned mussels in a bowl with 1 cup cold water and 1 tsp sea salt for 10 minutes to draw out sand; drain and rinse once more.

Heat a large deep skillet or wide saucepan over medium heat. Add 2 tbs unsalted butter and 1 tbs olive oil. When butter finishes foaming, add the minced shallots and cook, stirring, until softened and translucent, about 3 minutes — do not brown.

Add the 3 cloves minced garlic and cook for 30–45 seconds until fragrant, stirring constantly to avoid burning.

Pour in 1 cup dry white wine and turn the heat to medium-high to bring to a simmer. Scrape the bottom of the pan with a wooden spoon to deglaze and lift any fond. Let the wine reduce by about half, 3–4 minutes.

Stir in 1 cup fish or seafood stock (or water) and 1 tsp tomato paste. Bring back to a gentle simmer. Season with 0.25 tsp smoked paprika (if using) and 0.5 tsp freshly ground black pepper.

Add the drained mussels to the simmering sauce, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pan once or twice, until most mussels have opened. Discard any that remain closed after cooking.

Remove the lid, transfer 1 cup of the cooking liquid into a small bowl and set aside for a moment. With heat still on medium, stir 0.5 cups heavy cream into the sauce in the pan; simmer gently for 1–2 minutes to combine and slightly thicken.

If you prefer a silkier sauce, whisk the reserved 1 cup cooking liquid gradually into the pan (or return only part of it) to adjust consistency, then simmer 30–60 seconds more. Taste and add 0.5 tsp kosher salt and 1 tbs fresh lemon juice, adjusting to taste.

Stir in 2 tbs chopped parsley and remove the pan from the heat.

Spoon mussels and plenty of marinera sauce into warmed shallow bowls. Garnish with extra chopped parsley and lemon wedges. Serve immediately with 8 slices of gluten-free crusty bread to dip into the sauce.

Enjoy hot. Leftovers: separate mussels from sauce and refrigerate up to 24 hours; reheat gently to avoid overcooking the mussels.