Galicia · Spain
Mejillones a la Marinera
Fishermen's-style mussels come from Spain's Atlantic coast, above all Galicia, whose rías produce most of Europe's cultivated mussels on floating bateas. The dish steams mussels open in white wine, onion, garlic and tomato, a simple preparation born from onboard and dockside cooking. It spread nationwide as an inexpensive, abundant tapa.
Approximate, per 1 bowl (~250g mussels in shell). Values vary by recipe and portion.
Where it comes from
Fishermen's-style mussels come from Spain's Atlantic coast, above all Galicia, whose rías produce most of Europe's cultivated mussels on floating bateas. The dish steams mussels open in white wine, onion, garlic and tomato, a simple preparation born from onboard and dockside cooking. It spread nationwide as an inexpensive, abundant tapa.
Where to eat Mejillones a la Marinera
0 restaurants worldwide serve it.
The variants
En salsa de tomate
A heartier tomato-and-pepper sauce version common in bars.
Al vapor
Steamed plain with just wine and bay leaf, served with lemon.
Tigres
Breaded, béchamel-stuffed mussel shells that are fried.
Picante
Marinera sauce spiked with guindilla or pimentón picante.
Cook it yourself
- Mejillones a la Marinera
Galician mussels steamed open in a bright sauce of white wine, onion, garlic and tomato, a dish that captures the abundance of the Atlantic rías. It is fast, cheap and generous, meant to be eaten with fingers and mopped up with bread.