Spanish mussels

  • Time cooking time: 20-25 minutes total
  • Yield Serves: 5


    5 pints large mussels
    1/2 cup ground almonds
    1/2 cup pine nuts
    2 garlic cloves, peeled
    1 tablespoon chopped parsley
    1 teaspoon paprika
    12 peppercorns
    2 tablespoons olive oil
    1 cup chopped onion
    1 tablespoon tomato paste
    salt, pepper, and cayenne pepper to taste


    Sort, scrape, wash the mussels, discarding any that do not close. Steam them in a cup of water, in a large kettle. Drain mussels and reserve the cooking liquid. Remove the empty half shell from each mussel, and discard, leaving the mussel attached to other half shell.
    In a food processor combine the ground almonds, pine nuts, crushed garlic, parsley, paprika, peppercorns and half of the oil. Mix to a thick paste.
    In a medium pot, brown the onion in the remaining oil. Stir in the blended paste, and mix over a brisk fire, while stirring. Add the tomato paste and thin sauce with reserved mussel juice to obtain a thick sauce. Season to taste.
    Loosen each mussel from the shell. Arrange on a serving dish. Fill each mussel with the sauce. Serve hot.
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