Mussels marinaro with langoustines
10 servings
20 minutes
Mussels marinara with langoustines is a true embodiment of Mediterranean culinary magic. This exquisite Spanish recipe originates from coastal regions where fresh seafood always takes center stage at the table. The combination of tender mussels and meaty langoustines simmered in a fragrant sauce of ripe tomatoes, garlic, and spicy seasonings creates a delightful symphony of flavors. The dish impresses with its rich textures: from the silky flesh of the seafood to the zesty sauce, perfect for fresh bread or pasta. Each spoonful of this divine mixture brings a sense of sea breeze and warm Spanish evenings, turning the meal into a celebration of soul and gastronomy.
1
Clean the mussels from the 'beard' under running water. Discard any shells that are widely opened.
- Mussels: 1 kg
2
In a deep and wide pot, sauté sliced onions and slightly crushed garlic cloves in olive oil. Add spices.
- Onion: 1 head
- Garlic: 3 cloves
- Olive oil: 2 tablespoons
- Black peppercorns: 3 pieces
- Cloves: 3 pieces
- Bay leaf: 2 pieces
3
Peel the tomatoes and cut them into wedges. Place them in a pot. Reduce the heat to medium. Let it simmer for 5 minutes. Then add oregano and later the rinsed and cleaned mussels. Immediately pour in water, cover with a lid, and cook until all the mollusks open their shells. Stir every 1-2 minutes. Discard any unopened mussels.
- Tomatoes: 3 pieces
- Dried oregano: 1 teaspoon
- Mussels: 1 kg
- Water: 2 glasss
4
Add the langoustines and cook until red. Don't forget to stir the contents of the pot regularly.
- Langoustines (scampi): 8 pieces
