Mejillones a la marinera: "Sailor-style" Mussels

I haven't posted in a long time. That is an understatement. In two days I leave for Europe for (hopefully) my final dissertation research. The preparations have consumed whatever mental energy might have been directed towards this blog. So today's post is a simple and fast dish of mussels. "Sailor-Style" is a common mussel preparation in Spain. I've embellished the traditional dish with some sauteed jamón.

Mejillones a la Marinera ("Sailor-Style" Mussels)

Serves 1-2 depending on appetite

Ingredients

2 tbsp. olive oil

1/4 cup jamón or other cured ham, minced

2 cloves garlic, sliced

1/2 tsp. sweet pimentón, or other paprika

2 roma tomatoes, seeded and diced

1/4 cup white wine

2 lbs. mussels, scrubbed and debearded

1/4 cup parsley, minced

bread for soaking up the delicious juices

Method

1) Heat oil in a dutch oven over medium-high heat. Sautee until crisp. Add garlic and pimentón and cook until fragrant. Add tomatoes and cook until starting to break down, about 2 minutes. Add wine and bring to simmer.

2) Add mussels and cover. Cook, shaking every so often, until mussels open. This will take 3-5 minutes. Remove mussels with a slotted spoon to a large bowl.

3) Taste juices and, if necessary, add salt. Add parsley. Return mussels to pot, stir, then pour into bowl and enjoy with bread!