Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon BLT Icon TV Icon Close Icon Sorted BLT/Search Icon


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.
Spanish mussels

Add Comment

* Required information
Enter the third letter of the word castle.

Comments (0)

No comments yet. Be the first!