Olive Magazine
Spanish Mussels Recipe with Almond Picada

Spicy Catalan mussels, almond picada

Published: November 2, 2015 at 10:19 am
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  • Preparation and cooking time
    • Total time
  • Easy
  • Serves 4-6 as a starter

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

Nutrition:
NutrientUnit
kcal320
fat26.3g
saturates3.5g
carbs6g
fibre1.8g
protein10.8g
salt0.6g
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Try this recipe for Spanish mussels, then check out our tarragon and vermouth mussels, ‘njuda mussels, miso mussels and more mussels recipes.

Ingredients

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

PICADA

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

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.

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