Spanish Mussels Recipe with Almond Picada

Spicy Catalan mussels, almond picada

  • serves 4-6 as a starter
  • Easy

A quick and easy starter of spicy Catalan mussels with almond picada from Oldroyd's



  • mussels 1kg, cleaned and beards removed 
  • light olive oil 100ml
  • shallot 1 large, finely diced
  • garlic 1 clove, thinly sliced
  • chilli flakes a pinch
  • paprika a pinch 
  • saffron a pinch
  • dry white wine 125ml
  • chopped tomatoes 2 x 400g tins 
  • sherry vinegar 2 tsp
  • crusty bread to serve 


  • blanched almonds 100g, toasted
  • garlic 1 clove, crushed
  • white bread 1 large slice, toasted and torn into pieces
  • flat-leaf parsley a large bunch, chopped
  • extra-virgin olive oil 100ml


  • Step 1

    Throw away any mussels that are open and refuse to close when tapped hard. Heat the oil in a heavy based, medium sized saucepan (big enough to easily hold all of the mussels). Fry the shallot, garlic, chilli and spices over a low heat and season. After 3 minutes, or when the shallot is translucent, turn up the heat and add the white wine. Let this boil for 2 minutes, then add the chopped tomatoes and vinegar. Cover and gently simmer for 15 minutes.

  • Step 2

    In the meantime, make the picada. Put all the ingredients except the oil in a food processor and pulse until well combined. Now slowly add the oil while pulsing until you have a thick pesto-like sauce.

  • Step 3

    After 15 minutes, taste and season the tomato sauce and add the mussels. Stir once then cover with a lid. Simmer for 4 minutes, or until the mussels have opened. Discard any mussels that have not opened and stir in 1 large tbsp of the picada.

  • Step 4

    Divide the mussels into bowls and spoon over some more picada. Serve with bread for mopping up the sauce.

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Nutritional Information

  • Kcals 320
  • Fat 26.3g
  • Saturates 3.5g
  • Carbs 6g
  • Fibre 1.8g
  • Protein 10.8g
  • Salt 0.6g