‘Mejillones a la Marinera’ Mussels in Sailor’s Sauce is one of the most delicious ways to prepare this seafood. Plump and sweet mussels are bathed in a silky, vibrant orange sauce that is smoky and deep from all that ‘pimenton’ paprika. It has to be one of my favorite dishes to share as tapas. I first tried these Mussels in Sailor’s Sauce in a coastal restaurant in Sanxenxo, Galicia, Northern Spain many years ago. Although taken with the stunning coastline, I clearly remember being shocked by that vivid orange sauce. I also remember the faces of our friends when I asked for yet more bread to dip in it! ‘Mejillones a la Marinera’ make a fabulous party food too. Once the mussels are cooked, simply remove one shell and wriggle the fleshy mussel free. Then pop the mussel back in one shell and pour over the sauce. Reheat when your guests are ready to eat. No silverware required!

Mussels in Sailor’s Sauce

Mussels in Sailor's Sauce

  • Cook Time:
  • Persons: 4
  • Difficulty: Easy

  • Ingredients
  • 2 lbs of fresh mussels
  • 1 onion
  • 3 cloves of garlic
  • 2 ripe tomatoes
  • 2 tbsp paprika
  • 2 tbsp regular flour
  • 2 bay leaves
  • 1 cup of white wine
  • 1 cup of water
  •  2 tbsp of extra virgin olive oil
  • 1 tpsp of salt
  • 1 small handful of fresh parsley
  1. Instructions
  2. Peel and finely dice 1 onion and 3 garlic cloves.
  3. Grate 2 tomatoes into a bowl leaving just the skin (which can be discarded) and reserve.
  4. Rinse the mussels under a cold tap. 
  5. All mussels should be closed. Discard any mussels with broken shells and tap any with open shells. If the shells stay open then discard them.
  6. Check the mussels for barnacles on the shells and beards popping out of one side of the shell.
  7. Remove any barnacles by scrubbing the shells with a brush and tug off any beards and discard.
  8. Pour 1 cup of white wine and 2 bay leaves into a deep pan. Heat on high until boiling.
  9. Add mussels with 1/2 tpsp of salt, put on lid and steam for around 5 minutes or until all are fully opened.
  10. Using a strainer placed over a bowl, drain the cooked mussels and leave in the strainer while you prepare the sauce.
  11. Heat oil in pan on medium/high and add onions. Cook for 10 minutes until soft.
  12. Add garlic and cook for 2 minutes and then add tomatoes and cook for further 5 minutes.
  13. Now add the paprika and cook for 1 minute. Then add the flour and cook out for 2 minutes.
  14. Add back in the white wine and bay leaf cooking liquid and 1 cup of water. Cook on high for 2 minutes. 
  15. Whilst stirring, simmer and thicken for 5 minutes. 
  16. Remove bay leaves and leave to cool slightly before you blend until smooth with a hand blender.
  17. Add the mussels back into the smooth sauce and combine well.
  18. Finely chop fresh parsley and add into the sauce or on top of the mussels.
  19. Serve and enjoy!

Top Tips

  • This sauce is delicious left untouched by the food processor. When I feel like a big bowl of mussels I serve them in the sauce with bits and all!
  • If you like a bit of heat then add 1/2 tpsp of cayenne pepper to the sauce when you add the paprika to spice things up.
  • Not cooked fresh mussels before? Here’s a quick guide:
  • When you bring the fresh mussels home from the store put them in a strainer with a plate underneath and damp, clean dishcloth on top and store them in the refrigerator. 
  • When you are ready to start cooking remove the mussels from refrigerator and rinse them under the cold tap. 
  • Check the mussels for beards and barnacles. If you see a hairy beard attached then tug it off and scrub of any barnacles with a brush. 
  • All the mussels should be tightly closed. If you do find any with broken shells then throw them in the trash. If you do find any with open shells then tap them of the kitchen counter. The shell should close if the mussel is still alive. If the shell stays open and does not close then the mussel is dead and needs to go in the trash.

Mussels in Sailor’s Sauce – Mejillones a la Marinera

Mussels in Sailor’s Sauce ‘Mejillones a la Marinera’ a surprisingly easy and quick way of impressing your dinner guests. For me its all about that silky, smoky, bright orange sauce. Plump, sweet mussels have never tasted so good.