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

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Ingredients

  • 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 

PICADA

  • 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

Method

  • 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.

Discover more of our best mussels recipes here...

Easy Mussels Recipe with Orzo and ’Nduja

Nutritional Information

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