Mejillones a la Veracruzana (Mussels in Veracruzana Sauce)
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Ingredients
- 1000 g fresh mussels, scrubbed and debearded
- 400 g plum tomatoes
- 40 g green olives, pitted
- 1 tbsp capers
- 1 onion
- 3 garlic cloves
- 2 tbsp olive oil
- 8 corn tortillas
Nutrition (per serving)
- Calories
- 309 kcal
- Protein
- 14.2 g
- Carbohydrate
- 32.5 g
- of which sugars
- 5.7 g
- Fat
- 12 g
- of which saturates
- 1.7 g
- Fibre
- 5.8 g
- Salt
- 1.19 g
Estimated from typical values for each ingredient — a guide, not a substitute for the label on what you actually buy.
Method
- 1
Fry the onion and garlic cloves in the olive oil for 5 minutes until soft.
- 2
Add the plum tomatoes, green olives and capers, then simmer for 12 minutes until thickened.
- 3
Add the mussels, cover and cook for 4-5 minutes, shaking the pan occasionally, until they open.
- 4
Discard any mussels that stay shut.
- 5
Warm the corn tortillas and serve the mussels with their sauce.
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