Mejillones al ajillo are Spain’s garlic mussels, and they follow tapas logic at its best: a few excellent ingredients, high heat, and bread standing by. Mussels steam open in olive oil rich with sliced garlic, chili and white wine, and dinner smells like a Galician beach bar.
Mussels are the great bargain of the seafood counter — inexpensive, sustainable and quick — and this preparation flatters them completely.
From cold pan to table is barely 15 minutes; the only real rule is discarding any mussel that will not close before cooking or open after. Then it is just you, the garlicky broth, and as much bread as dignity allows.
Mejillones al Ajillo Recipe
Ingredients
- 2 pounds fresh mussels, cleaned and debearded
- 4 tablespoons extra-virgin olive oil
- 5 garlic cloves, thinly sliced
- 1 red chili, thinly sliced (optional)
- ½ cup dry white wine
- ¼ cup chopped fresh parsley
- Kosher salt, to taste
- Crusty bread, for serving
Instructions
- Rinse the mussels under cold water, discarding any with broken shells or that stay open when tapped.
- Heat the olive oil in a large deep skillet over medium heat.
- Sauté the garlic and chili until fragrant and just golden, about 2 minutes.
- Raise the heat to medium-high, add the mussels and pour in the wine. Cover tightly.
- Cook 4 to 6 minutes, shaking the pan occasionally, until the mussels open. Discard any that refuse.
- Stir in the parsley, taste for salt, and serve immediately with plenty of crusty bread.
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