Almejas a la marinera

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Almejas a la marinera

Almejas a la marinera (German: clams, sailor's style ) are a traditional mussel dish that is widespread throughout Spain - especially in Galicia and Cantabria .

The mussels are served in a clay bowl ( cazuela de barro ) or a soup plate.

The Almejas are prepared over medium heat in a high pan or saucepan - with the addition of olive oil, water or mussel stock, dry white wine, salt, finely chopped cloves of garlic and onions, sweet paprika, breadcrumbs and parsley. Numerous regional variations - such as the addition of chili powder or chopped tomatoes - are widespread.

The Almejas a la marinera are served hot immediately after preparation and eaten immediately.

  • Clams in the fish market

  • Widely used variant with light white wine brew

  • A traditional serving form

literature

  • Enrique Sordo: Cómo conocer la cocina española. Argos Vergara, Barcelona 1980, p. 85, ISBN 84-7017-907-1 .
  • Iker Erauzkin: Cocina de Fiesta. CEAC, 2007, p. 32.
  • Álvaro Cunqueiro: La cocina gallega (1st edition). Everest, Madrid 1982, ISBN 9788424122195 .