Recipes extracted from Cocina de Andalucía by María José Sevilla (£20, Ryland Peters & Small). Photographs: Nassima Rothacker. Now discover María Jose's Andalucían gazpacho and marinated ibérico pork fillet, roast potatoes and red peppers. Next try more Spanish recipes and tapas recipes and then find out 10 things we love about Andalusian cuisine.

María José says: "Mussels stuffed with something delicious, topped with béchamel sauce, coated with breadcrumbs and fried (or oven-baked) are frequently offered in tapas bars. This recipe comes from a small bar in the city of Almería, in the province of the same name, rich in the production of vegetables as well as Mediterranean seafood. Here, the chef had decided to do something different: to stuff mussels with a rich vegetable sofrito that pairs perfectly with an aïoli."

Gratinated mussels with sautéed tomato, onion and green pepper stuffing, and aïoli (mejillones gratinados rellenos de sofrito verduritas y salsa alioli) recipe


  • 1kg fresh mussels, cleaned
  • few handfuls of grated manchego


  • 3 tbsp Spanish olive oil
  • 1 white onion, finely chopped
  • 1 large green pepper, finely chopped
  • 500g ripe tomatoes, peeled, deseeded and chopped


  • 2 egg yolks
  • 2 garlic cloves
  • 150ml sunflower oil
  • 50ml Spanish olive oil
  • 1 lemon, juiced


  • STEP 1

    Steam the mussels in a large pan or stock pot. Once open, remove from the pan and set aside to cool. When cool, discard one half of each mussel shell, leaving the mussel in place. Put in one layer in an ovenproof dish.

  • STEP 2

    To make the sofrito, heat the oil in a frying pan and fry the onion until transparent. Add the peppers and fry for a few minutes more before adding the tomatoes. Season with salt, then continue to cook, stirring frequently, until small bubbles appear on the surface.

  • STEP 3

    For the aïoli, put the egg yolks, garlic, both oils and a pinch of salt in a blender or food processor. Blend on high until the ingredients have almost completely emulsified – it will take about 30 seconds. Adjust the seasoning and add lemon juice to taste.

  • STEP 4

    Heat the oven to 180C/160C fan/gas 4. Put a teaspoon of sofrito on top of each mussel, carefully spoon the aïoli on top and sprinkle over some manchego. Cook in the oven for a few minutes until the manchego has melted.

Now try more mussel recipes.

Easy Mussels Recipe with 'Nduja

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