I’ve had this dish in quite a few restaurants around town. This is our third try at home and the best one so far. Serve with Portugese buns or crusty white bread. Whole wheat and sourdoughs take away from the dining experience, for me at least.
Serves 2 for main course, serves 4 for appetizer
1 – 2 tsp (5 – 10 ml) olive oil
2 cloves of garlic, minced
1/2 medium onion, diced
14 oz. of plum tomatoes, including liquid, cut up in small chunks
1 tsp (5 ml) oregano
2 tsp (10 ml) paprika
3/4 (3.75 ml) tsp salt
1/4 (1.25 ml) tsp pepper
1/2 – 2/3 (115 – 150 ml) cup of white wine
1/3 cup (3 ml) chopped cilantro and parsley
2 lbs (900 g) mussels
1. Heat oil in large frying pan on medium heat. It should have a tight fitting lid. Saute onions and garlic gently, until transparent, about 3 to 5 minutes.
2. Add paprika and fry for a couple of minutes. Add tomatoes, oregano, salt and pepper and bring to a boil. Add white wine or vermouth. Turn heat down to medium low for a few minutes.
3. Add mussels and cover. Cook for 3 – 4 minutes until mussels open, shaking pan at least once. Serve immediately.