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Spanish mussels
Photo credit : Cindy Boyce

Spanish mussels

Spanish mussels
Photo credit : Cindy Boyce
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Here’s a recipe that can easily be doubled if you have guests over for a mussel feast. I suggest you add a plate to each seat for everyone to have their own plate for their empty shells. It’s all in the details.

  • Serves2
  • Prep time15 mins
  • Cook time25 mins
  • Timeout-
  • FreezingNe se congèle pas.


  • 1/2 cup of olive oil
  • 3 garlic cloves,chopped
  • 3/4 cup of Chorizo (mild or spicy), diced thinly
  • 1 1/2 cup of green pepper, cored and diced thinly
  • 1 cup of tomatoes, diced
  • 1 laurel leaf
  • 1/3 cup of tomato paste
  • 1 cup of dry white wine
  • Salt & pepper, as preferred
  • 1 lb of mussels, washed
  • A few parsley leafs


  1. Heat the olive oil in a large pot over medium heat then fry up the garlic, chorizo, bell pepper and tomato dices for 8 to 10 minutes, or until golden.
  2. Add the laurel leaves, tomato paste and white wine then season. Cook for 10 minutes while stirring occasionally.
  3. Add the mussels, cover then cook for 5 minutes. Remove the mussels that aren’t opened. Mix with the sauce then top with fresh parsley leaves.
  4. Serve in 4 deep plates.

Tips & tricks

Cannot be frozen. Enjoy Immediately.

Recipe published on August 19, 2018