• Ingredients:
  • 1 ½ pounds fresh mussels
  • 8oz package of whole FunGuy white button mushrooms
  • 1 onion
  • 6 cloves of garlic
  • 3 tablespoons olive oil
  • 1½ teaspoon paprika
  • ¼ cup white wine
  • ¼ cup water
  • 2 bay leaves
  • 1 14.5 oz can diced tomatoes
  • 2 tablespoons flat leaf parsley
  • salt
  • Lemon
  • flat leaf parsley
  • crusty bread

Stuck at home, and don’t know when that next trip can be seen on the horizon? At least let your taste buds go on vacation to the Mediterranean with this Spanish steamed mussels and mushrooms in a little white wine and tomato sauce. 

Don’t forget to have a loaf or two of some crusty bread to soak up all of that briny mushroom and mussel sauce!

DIRECTIONS:

  1. Clean the mussels very well under cool water and remove any beards, and scrape off any debris..
  2. Brush off any debris from the FunGuy mushrooms with a damp cloth, trim the stems, and cut the caps into quarters. Peel the onion, cut it in half and slice it thinly. Peel and thinly slice the garlic cloves. Roughly chop the parsley. 
  3. Heat the olive oil in a deep pan over medium-high heat and add the onion and garlic. Allow them to cook 3-5 minutes or until golden brown. Stir the paprika into the garlic and onions before adding the mushrooms to the pan. Allow the mushrooms to lightly shallow fry in the oil for 3-4 minutes. 
  4. Pour the white wine and water into the pan, adding the bay leaves as well, and stir it well. Bring the liquid to a simmer before adding the tomatoes and the chopped parsley to the pan. Allow it to simmer about 3-4 minutes before adding the mussels to the pan. Turn the heat down to low and cover with a lid so the mussels can steam. Cook about 5-7 minutes or until the mussels have opened up. Turn off the heat and remove any mussels that haven’t opened and discard them. Taste the sauce and season with salt as necessary. 
  5. Cut the lemon into wedges, add them to the side of the dish, top with fresh parsley leaves and serve with crusty bread.

Have a Fun meal!