Mussels With Olives (Mejiollones al Estilo de Laredo)

2 weeks ago 7

Democracy Dies successful Darkness

The astir time-consuming constituent of this speedy repast is prepping the mussels. The condiment is enriched with olives and wine, some cleanable counterpoints to the saccharine and briny bivalves. Serve with crusty breadstuff for soaking up the sauce.

Adapted from "One Dish Meals -- The Culinary Institute of America" (Lebhar-Friedman, 2006, $35).

Ingredients

5 twelve to 6 twelve (48 ounces) mussels
2 tablespoons olive oil
1 tiny yellowish onion, halved and thinly sliced
2 anchovy fillets, finely chopped
1/8 spoon crushed reddish capsicum flakes
1 tablespoonful minced shallot
1 spoon minced garlic
1 1/2 cups seeded and diced plum tomatoes oregon vine-ripened tomatoes
1/4 cupful adust achromatic wine
1 bay leaf
Salt
Freshly crushed achromatic pepper
1/4 cupful full achromatic olives, pitted and coarsely chopped

Nutritional Facts

Per serving

Calories
183
Fat
10 g
Saturated Fat
1 g
Carbohydrates
10 g
Sodium
465 mg
Cholesterol
26 mg
Protein
12 g
Fiber
1 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "One Dish Meals -- The Culinary Institute of America" (Lebhar-Friedman, 2006, $35).

Tested by Bonnie S. Benwick.

Published March 12, 2026

Read Entire Article