Five delicious recipes for mussels in sauce to enjoy the summer

In Spain we are discovering some recipes in sauce of this black gold that are authentic delights, because you enjoy delicious flavors with a mollusk that has infinite nutritional properties and fewer calories than rice or pasta, something that is greatly appreciated in summer.

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What’s more, the shells can be used as a spoon to eat them as a soup, instead of spreading them on bread (or alternatively). Try these recipes at home or at the restaurant that gave us the recipe if you can.

1. Mussels with Roquefort, from Jamón y Blues. In Churriana, Malaga, near the airport, there is a gastronomic corner that is well worth a getaway and not just for this recipe:

  • Put a quarter of a kilo of tiny mussels in a casserole and open them by adding half a glass of mild white wine for cooking and water, in equal parts.
  • Then add 80 g of Roquefort cheese and then cream and leave them for about four minutes over a low heat.

2. Tiger mussels in spicy sauce are the new Latxaska Etxea in Villaconejos, Madrid:

  • Clean a kilo of mussels by removing the beards and any impurities they may have. Place them in a casserole, pour 100 ml of white wine, add two bay leaves and put the lid on.
  • Let them open. Remove the shell that does not have mussels and set aside the shell that does have mussels. Set aside the resulting broth.
  • Peel and chop three cloves of garlic and an onion and fry in a pan with a little oil. Chop a red pepper and add it. Sazonar and let them poach well.
  • Chop a kilo of pear tomato and add it. Add a riojana joy, half a teaspoon of salt and half a teaspoon of sugar. Leave to cook for 30-40 minutes.
  • Pass the sauce through a potato masher and place it in a casserole. Add a little of the broth from opening the mussels and mix well.
  • They are now ready to enjoy.

3. Red curry rock mussels, from Taberna la Catapa, Madrid, is another delicacy for which you have to:

  • Prepare a red curry paste by grinding the following ingredients: ginger, galangal, kafir lime leaf, Thai red chilli, lemongrass, coriander seed, cumin and mustard seed. Then add sunflower oil little by little, like a mayonnaise, and store in the refrigerator.
  • For the red curry sauce, heat a tablespoon of sunflower oil in a frying pan, add a teaspoon of cardamom, stirring constantly.
  • When it starts to give off aroma, add the red curry paste, a tablespoon of tomato sauce and 450 ml of coconut milk, boil for a few minutes, strain and set aside.
  • Clean a kilo of seasonal rock mussels and put them in a saucepan with a ladle of red curry sauce, cover and boil until the mussels open.
  • Serve in a wide dish with the sauce on top.

4. Mussels a la marinera, special version from the restaurant El Faro, in Cabo de Gata, Almeria:

  • Clean a kilo of mussels well and deburr them.
  • Chop 200 g of spring onion and fry in extra virgin olive oil.
  • When ready, add half a kilo of vine tomatoes, peeled, deseeded and in concassé, i.e. blanched to remove the skin easily, cut in half to remove the seeds and then diced.
  • Cook over a low heat for about 15 minutes.
  • Season with salt and add a little sugar to reduce the acidity if necessary.
  • Put the mussels in the sauce until they open.
  • Remove from the heat and add a bunch of basil.

5. Mussels in the style of the Kai Beach Club, Canet de Mar:

  • Put a small head of garlic in the pan, with olive oil, a spoonful of peppercorns, two bay leaves and a ñora.
  • It is a good idea to have a dry onion cut into julienne strips, to throw in when the garlic starts to turn brown around the edge, with a little salt so that it releases the sugar.
  • Add a splash of white wine and add some pear tomatoes to the pan, with a little sugar so that the acidity comes out a little, all cut into julienne strips.
  • When it is well cooked, add a couple of sprigs of thyme. Cover and leave for 10 minutes to cook the tomato.
  • In a pot, put the kilo of steamed mussels and pour the sauce over them so that they get flavour until they open.

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