A hot tapas recipe from cookbook author Diane Brown
Serve these Spanish style mussels as a part of a Spanish tapas-inspired evening…or just enjoy them on their own. This recipe is part of an entire meal of fabulous (aphrodisiac) appetizers. But I like to think each one also stands alone as an easy dinner dish. These simply steamed mussels are perfect for a night when you’re in a hurry. Just add a simple green salad and some crusty bread for a complete meal. (They bread is key. You cannot serve steamed mussels without good bread to soak up the rich, sea-tasting broth.)
How to prep mussels for cooking
If you’ve never cooked with mussels, there’s a little you need to know about the prep. Mussels have what’s called “beards.” The beard is a bunch of hairy fibers that sprout from the shell. To debeard, grab the bunch firmly and pull toward the hinge of the shell. After the mussels are debearded, put them in a colander in the sink under cool water and scrub lightly with your hands. Remove any sand or other debris. That’s all you have to do to prep mussels for a seductive, Spanish style mussels recipe.
This Spanish-style steamed mussels recipe features the flavors of saffron and jalapeno.
- 2 tbsp extra-virgin olive oil
- 1/2 small onion chopped
- 1 garlic clove minced
- 1/2 jalapeno ribs and seeds removed, minced
- 1 tomato-peeled seeded and coarsely chopped
- 1/2 tsp dried oregano lightly crumbled
- small pinch of saffron lightly crumbled
- 1 tso all-purpose flour
- 1/2 cup dry white wine
- 1 lb mussels scrubbed and debearded
- 1/2 cup bottled clam juice
- 1 tbsp finely chopped flat-leaf parsely
- 1 tbsp fresh lemon juice
- Crusty country bread for serving
In a large, heavy stockpot, heat the olive oil.
Add the onion, garlic and jalapeño and cook over moderately high heat, stirring, until softened, about 3 minutes.
Add the tomato, oregano and saffron and cook for 1 minute, stirring.
Sprinkle the flour over the vegetables and stir it in. Add the wine and mussels, cover the pan and cook, stirring, for 1 minute.
Add the fish stock, parsley and lemon juice and cook over high heat, stirring, until the mussels open, about 5 minutes. Discard any mussels that do not open.
Transfer the mussels and their sauce to deep bowls. Serve at once with crusty bread to soak up the sauce.
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Diane Brown is author of The Seduction Cookbook: Culinary Creations For Lovers. If you like this recipe, get the book!
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