If an overflowing pile of steamy mussels in aromatic sauce is always highly inspiring in the table, then a plate full of them, cleaned and ready to eat cannot but be an even greater challenge.
In the first case, (check our mussels with ouzo and saffron recipe) it is clear that the cook really paid attention to the dish and this tactic continues afterward since each person has to remove the tasty flesh from the shell before eating it, something that probably increases the appreciation towards the dish. In the second case, with this special activity missing, the testing becomes immediate and the enjoyment is found in the final taste. Our recipe is enlisted in the last one, where the cleaned mussels are served with a light, slightly spicy sauce, flavored with paprika. hey can be eaten as meze or starters – or as first course by increasing the quantity if necessary.
A meal that can be eaten anytime of the year, mussels are a lot easier to cook than many people believe. The only thing you need to remember is to clean them externally with a wire brush removing their snout and to discard any broken ones and these that don’t close completely when you hit them gently with a knife. Also, discard toss the ones that will not open while cooking. As a first course, you can accompany them with some green salad or slightly spicy young potatoes to match flavours.
Steamed Mussels with Paprika and Herbs
Preparation: 15-20 minutes mostly for their cleaning and 10 additional minutes for the rest. You can always do the preparation earlier and complete the cooking just before the serving. Quick and easy recipe.
Ingredients (serves 4)
1,5 kg fresh mussels
2 lemon slices
300 ml water
6 tbsps olive oil
8-10 cm. from a leek’s white side, finely chopped
1-2 finely chopped garlic cloves
3-4 tbsps finely chopped chives
3-4 tbsps finely chopped parsley
3/4 tsps sweet paprika
1/4-1/2 tsps chilli flakes, depending on how spicy you want to make it
salt, freshly grated pepper
To prepare the mussels: Clean with a hard brush, discard the damaged (broken) ones and place in a large saucepan and high heat with water and lemon. Boil for 3-4 minutes with the lid on, remove them as they open and throw away the ones left closed. Drain, hold 2-3 tablespoons of the broth and clean them, keeping only the flesh.
Τo prepare the sauce: Heat the oil in medium (to high) temperature, add the mussels and sauté for 1 minute. Place them into a bowl. Put the leek, chives garlic and the juice you have kept and cook them for 5 minutes in low temperature with the lid, until the ingredients have softened. Remove from fire and add the parsley keeping some aside for the serving, paprika and chilli flakes. Stir, place again on fire and add the mussels with their broth. Put salt, pepper, cook for 30’’ and remove from fire.
To serve: Cover the herbed mussels for 1-2 minutes until the flavours have fused and then transfer to a platter adding some parsley. Ready!