Mejillones al ajillo is a classic Spanish dish showcasing fresh mussels in a simple yet deeply flavorful garlic-infused sauce. This recipe highlights the natural brininess of mussels paired with the richness of olive oil and the warmth of garlic.
Often enjoyed as a tapa or appetizer, mejillones al ajillo is a dish that comes together quickly, making it a favorite for casual dinners or festive gatherings. With just a few key ingredients, the mussels shine as the star of this dish, delivering a taste of the sea with every bite.
Ingredients:
- 2 pounds fresh mussels, cleaned and debearded
- 4 tablespoons extra virgin olive oil
- 5 cloves garlic, thinly sliced
- 1 red chili, thinly sliced (optional, for heat)
- ½ cup dry white wine
- ¼ cup chopped fresh parsley
- Kosher salt, to taste
- Crusty bread, for serving
Instructions:
- Rinse the mussels under cold running water, discarding any with broken shells or that remain open after tapping.
- Heat the olive oil in a large, deep skillet or sauté pan over medium heat.
- Add the sliced garlic and chili, if using, and sauté until fragrant and just golden, about 2 minutes.
- Increase the heat to medium-high and add the mussels to the pan.
- Pour in the white wine and cover with a tight-fitting lid.
- Cook for 4–6 minutes, shaking the pan occasionally, until the mussels have opened.
- Discard any that do not open.
- Sprinkle the parsley over the mussels and stir gently to coat in the garlic sauce.
- Taste and season with salt if needed.
- Serve immediately with crusty bread for dipping.
