– Steamed Mussels Recipe – Mejillones al Vapor –
Steamed mussels is a favorite tapa amongst most, if not all, restaurants and bars across Spain. It´s such a simple dish, yet it has so much flavor and it´s oh-so satisfying. My best memory of eating this classic seafood tapa was a couple of years ago, I was in this beautiful medieval mediterranean town called Peñiscola, it was around noon, and we sat at a beach front tapas bar, we ordered the steamed mussels and a couple of cold beers. It was one of those moments you will never forget. Below you will find a video on how to make some of the best steamed mussels you will ever taste. Full of flavor and very easy to make. Remember, the key to some really tasty mussels, is that they have to be fresh, not frozen. Salud!
Watch the Video Below on How to Make this Steamed Mussels Recipe – Mejillones al Vapor
Steamed Mussels Recipe - Mejillones al Vapor
- 1 Kilo (2 lbs) Cleaned Mussels
- 1 Lemon
- 4 Cloves of Garlic
- 2 Bay Leaves
- 1 Tablespoon Extra Virgin Olive Oil
- 1/4 Cup of Water
- Fresh Parsley
- Ground Pepper
- Sea Salt
Cut the lemon in half, set one half aside, cut the other one in thin slices
Cut a slit on all 4 garlics
Using a large stock pot, add the 1/4 cup of water, 1 Tbsp of extra virgin olive oil, 4 garlics, 2 bay leaves, the lemon slices, squeeze some of the juice from the lemon half you set aside, a generous pinch of fresh parsley, a little sea salt, and some ground pepper.
Next add the mussels into the stock pot and mix everything together, cover it with a lid, and turn your burner on to a medium to high heat
After about 3 minutes shake the stock pot a bit to mix everything together again
5 to 6 minutes after turning your burner on, your mussels should be fully cooked, turn the burner off, take the lid off, and add your mussels to a plate (discard any mussels that did not open).
Take the top part of the shell from each mussel and add the shell with the mussel onto a new plate
Once you have all the open-faced mussels on a plate, sprinkle some freshly chopped parsley on top and garnish with some lemon wedges
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