Recipes

Baked Mussels and Mushrooms

Baked Mussels and Mushrooms

Indulge in the decadent flavors of baked mussels and mushrooms, enveloped in a creamy sauce and crowned with a blanket of grated cheese. For a touch of elegance, serve this dish in scallop shells.
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Ingredients

Serves: 4

Instructions

  • Start by thoroughly rinsing the mussels.
  • Remove any beards and discard any mussels with cracked shells or those that don’t tightly close when touched.
  • In a large skillet, place the mussels, water, and a lemon slice.
  • Bring the mixture to a boil over high heat and cook until the mussels open.
  • Remove each mussel as it opens and discard any unopened ones.
  • Reserve 1 cup of the cooking liquid.
  • Remove the meat from the shells and place it in a large bowl.
  • Add the sliced mushrooms and stir to combine, discarding the shells.
  • Prepare the sauce: In a small bowl, beat the egg yolks and stir in the hot sauce.
  • In a small saucepan over medium heat, melt the butter.
  • Stir in the flour and cook for an additional minute.
  • Gradually whisk in the reserved cooking liquid, milk, lemon juice, saffron, and freshly ground black pepper.
  • Continue to cook, stirring constantly, until the sauce thickens and becomes smooth.
  • Reduce the heat to low, add the egg mixture, and cook while stirring until the sauce thickens.
  • Preheat your oven to 450°F (230°C).
  • Place the mussels and mushrooms in a shallow earthenware casserole dish, Dutch oven, or distribute them among individual casserole dishes or large scallop shells.
  • Pour the sauce over the top, sprinkle with the grated cheese, and dot with small pieces of butter.
  • Bake for about 10 minutes or until the dish is bubbling and lightly browned.
  • If you’re using an earthenware dish, you can serve the dish hot in the same container, or transfer it to a serving platter.

Notes & Wine Advice

Enjoy this delectable dish of baked mussels and mushrooms, perfect for savoring the richness of Spanish cuisine.
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Course; Fish
Cuisine; European / Spain

Mussels in Green Sauce

Mussels in Green Sauce

While mussels in green sauce may not be a common dish in Spain, it’s a beloved favorite in many American Spanish restaurants. This flavorful green sauce, known as “salsa verde,” is typically paired with various seafood, such as clams, but it’s equally delightful with mussels. Don’t forget to provide ample crusty bread for sopping up the delicious sauce.
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Ingredients

Serves: 4

Instructions

  • Begin by thoroughly rinsing the mussels.
  • Remove any beards and discard any mussels with cracked shells or those that don’t tightly close when touched.
  • Heat the olive oil in a large, heavy-bottomed casserole dish or Dutch oven over medium heat.
  • Add the chopped onion and garlic, and sauté them until the onion becomes soft and translucent, which should take about 3 minutes.
  • Stir in the flour and cook for an additional minute.
  • Now, add the finely chopped parsley, white wine, clam juice (or water), and season with salt and freshly ground black pepper.
  • Reduce the heat to low, cover the dish, and let it simmer for 15 more minutes.
  • Increase the heat to medium and add the cleaned mussels.
  • Cover and cook for 5 minutes.
  • Uncover and remove the mussels as they open.
  • Place any unopened mussels aside.
  • Once all the mussels have opened, return them to the skillet.
  • Discard any mussels that remain unopened.
  • If you’re using an earthenware dish, you can serve the dish hot in the same container, or transfer the mussels to a serving platter.

Notes & Wine Advice

Enjoy your mussels in green sauce, a delightful Spanish-inspired seafood dish that’s perfect for sharing.
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Course; Fish
Cuisine; European / Spain

Mussels in White Wine Sauce

Mussels in White Wine Sauce

Mejillones al Vino Blanco
This dish is one of the many delightful ways mussels are prepared in Galicia, the northwestern region of Spain known for its abundant mussels. Paprika, another typical ingredient from this area, adds its flavorful touch to the dish.
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Ingredients

Serves 6-8

  • 2 pounds of mussels
  • 2 tablespoons of olive oil
  • 1/2 medium onion finely chopped (about 1/4 cup)
  • 1 garlic clove finely chopped
  • 1/2 teaspoon of all-purpose flour
  • 1 teaspoon of ground bittersweet paprika like Spanish smoked paprika
  • 1/4 teaspoon of ground hot paprika like Spanish smoked paprika
  • 1/4 cup of dry white wine
  • 1 slice of lemon
  • 2 tablespoons of finely chopped fresh flat-leaf parsley
  • 2 bay leaves

Instructions

  • Start by thoroughly rinsing the mussels.
  • Remove or pull off the beards.
  • Discard any mussels with cracked shells or those that do not tightly close when touched.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the finely chopped onion and garlic and cook, stirring, until the onion becomes wilted and transparent, which should take about 5 minutes.
  • Stir in the flour and paprika, then add the wine, lemon slice, parsley, bay leaves, and mussels.
  • Reduce the heat to low, cover, and simmer, removing the mussels as they open, which should take about 10 minutes more.
  • Return any opened mussels to the skillet.
  • Discard any unopened mussels and the bay leaves.

Notes & Wine Advice

Serve hot and enjoy your Mussels in White Wine Sauce!
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Course; Fish
Cuisine; European / Spain

Stuffed Fried Mussels

Stuffed Fried Mussels

Tigres The origins of this tapa from the now-closed Madrid bar Gayango may be shrouded in mystery, but there’s no doubt about its deliciousness.
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Ingredients

Serves 6-8

Instructions

  • Start by thoroughly rinsing the mussels.
  • Remove or pull off the beards.
  • Discard any mussels with cracked shells or those that do not tightly close when touched.
  • Place the mussels, water, and lemon slice in a large skillet.
  • Bring it to a boil over high heat, removing the mussels as they open.
  • Discard any unopened mussels.
  • Reserve 1/2 cup of the cooking liquid.
  • Finely chop the mussel meat and keep half of each shell for filling.
  • Clean the skillet.
  • Heat the olive oil in the same skillet over medium heat.
  • Add the finely chopped onion and green bell pepper.
  • Cook and stir until they become softened, which should take about 8 minutes.
  • Add the finely chopped garlic and ham and cook for an additional minute.
  • Stir in the tomato sauce, mussels, parsley, salt, and pepper, and cook until the sauce and seasonings are absorbed.
  • Divide the mussel mixture among the reserved shell halves and place them in a pan.
  • For the White Sauce:
  • 4.
  • In a separate saucepan, melt the butter over medium heat.
  • Stir in the flour to make a roux.
  • Gradually whisk in the milk and cook until the mixture thickens and becomes smooth.
  • Season with salt and pepper.
  • Let it cool, stirring occasionally.
  • Using a teaspoon, cover the filled shells with the sauce, sealing the edges by smoothing with the cupped side of the spoon.
  • Refrigerate for at least 1 hour or until the sauce solidifies.
  • Heat at least 1 inch of oil in a medium skillet over medium-high heat (or use a deep fryer set at 360°F) until a cube of bread turns light brown in 60 seconds.
  • Place the eggs and bread crumbs in separate shallow bowls.
  • Dip each mussel in the egg (the whole mussel), dredge in the bread crumbs, and place in the oil.
  • Cook, filled side down, until well browned.
  • Let drain on paper towels.

Notes & Wine Advice

Serve hot and enjoy your Tigres – Stuffed Fried Mussels!
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Course; Fish
Cuisine; European / Spain

Galician-Style Mussels

Galician-Style Mussels

This delightful recipe hails from the northern town of El Grove in Galicia, known for its abundant mussel farms and enthusiastic use of paprika (pimentón). My friend Digna, owner of El Crisol restaurant, has her own special way of cooking mussels.
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Ingredients

Serves 4-6

Instructions

  • Start by thoroughly rinsing the mussels.
  • Remove or pull off the beards.
  • Discard any mussels with cracked shells or those that do not tightly close when touched.
  • In a large skillet, place the mussels, lemon slices, and enough water to cover them.
  • Bring it to a boil over high heat and cook, removing the mussels as they open.
  • Discard any mussels that remain unopened.
  • Reserve the cooking liquid and lemon.
  • Clean the skillet.
  • Heat the olive oil in the same skillet over medium heat.
  • Add the slivered onion and smashed garlic clove and cook, stirring, until the onion becomes wilted and translucent, which should take about 5 minutes.
  • Add the paprikas and wine, and cook while stirring occasionally until it’s cooked down, which should take about 5 more minutes.
  • Add the mussels and the reserved cooking liquid and lemon.
  • Cook until the mussels are heated through.
  • Season with salt and pepper.

Notes & Wine Advice

Serve the Galician-Style Mussels hot. Enjoy!
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Course; Fish
Cuisine; European / Spain

Baked Stuffed Clams with Sherry

Baked Stuffed Clams with Sherry

Enhance your tapas party with the delectable flavors of baked clams stuffed with seasoned bread crumbs and ham, accentuated by the unique touch of dry sherry. This dish is always a crowd-pleaser.
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Ingredients

Serves 4-6

Instructions

  • Begin by preheating the oven to 350°F.
  • Gently open the clams with a knife and place them in a roasting pan.
  • Bake the clams, removing them as they open.
  • Discard any clams that remain unopened.
  • Chop the clam meat and keep half of the shells.
  • Keep the oven on.
  • Heat the olive oil in a small skillet over medium heat.
  • Add the chopped onion and garlic and cook, stirring, until the onion becomes wilted and translucent, which should take about 5 minutes.
  • Stir in all the remaining ingredients, except the butter.
  • Add the chopped clams and cook until heated through.
  • Thoroughly clean the reserved clam shells.
  • Fill each shell with the clam mixture and dot the top with a bit of butter.
  • Arrange the stuffed shells in the roasting pan and bake for about 10 minutes, or until they become lightly browned.

Notes & Wine Advice

Serve the baked stuffed clams hot. Enjoy!
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Course; Fish
Cuisine; European / Spain

Clams with Almond Cream Sauce

Clams with Almond Cream Sauce

Almonds are a common and flavorful ingredient in Spanish cuisine, frequently used to enhance the taste of fish and shellfish, as well as to thicken sauces. Marcona almonds, imported from Spain, are an excellent choice and readily available in the United States.
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Ingredients

  • 2 dozen small clams such as Manila or littleneck
  • 2 tablespoons of olive oil
  • 8 blanched almonds
  • 1 small onion finely chopped (approximately 1/3 cup)
  • 2 garlic cloves finely chopped
  • 1/4 cup of dry white wine
  • 3/4 cup of bottled clam juice
  • Kosher or sea salt to taste
  • Freshly ground black pepper to taste
  • A few saffron threads
  • 1 tablespoon of finely chopped fresh flat-leaf parsley for garnish

Instructions

  • Start by rinsing the clams.
  • Discard any with cracked shells or those that do not close tightly when touched.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the blanched almonds and cook, stirring, until they become lightly browned.
  • Transfer the almonds to a plate.
  • Add the chopped onion and garlic to the skillet and cook, stirring, until the onion becomes wilted and translucent, which should take about 5 minutes.
  • In a mortar or mini-processor, mash the almonds, then stir in the wine, clam juice, salt, pepper, and saffron.
  • Add this mixture to the skillet and cook until the liquids are absorbed and the sauce thickens.
  • Add the clams and continue cooking, removing the clams to a platter as they open.
  • Return them to the skillet when all have opened.
  • Discard any clams that remain unopened.
  • Finally, sprinkle the dish with the chopped parsley and serve it hot.
  • Enjoy your Clams with Almond Cream Sauce!
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Course; Fish
Cuisine; European / Spain

Green Pepper and Tomato Clams

Green Pepper and Tomato Clams

Clams are a common ingredient in Spanish cuisine, prepared in various regional styles using local ingredients. In this recipe, tomatoes and peppers work together with onions to enhance the flavor of the clams.
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Ingredients

Serves 6

  • 4 dozen small Manila clams
  • 1/4 cup of olive oil
  • 1 small onion finely chopped (approximately 1/3 cup)
  • 2 green frying peppers finely chopped
  • 4 medium tomatoes finely chopped (about 3 cups)
  • 1/2 cup of store-bought or homemade fish broth or bottled clam juice
  • 1/4 cup of dry white wine

Instructions

  • Start by rinsing the clams.
  • Discard any with cracked shells or those that do not tightly close when touched.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion and peppers and cook, stirring, until they become softened, which should take about 5 minutes.
  • Reduce the heat to low, add the chopped tomatoes, and continue to cook, stirring, until they soften and release their juices, which will take an additional 5 minutes.
  • Add the clams, broth, and wine, and let it simmer, removing the clams as they open.
  • Return the clams to the skillet once all have opened.
  • Discard any clams that remain unopened.
  • Serve the dish hot and enjoy your Green Pepper and Tomato Clams!
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Course; Fish
Cuisine; European / Spain

Clams in Green Herb Sauce

Clams in Green Herb Sauce

Las Pocholas, a renowned restaurant in Pamplona, was a favorite of Ernest Hemingway during the annual “running of the bulls.” Named after the six daughters of its original owner, known as Pocholo, this restaurant is famous for its clams in green sauce. While green sauce is commonly served with various types of fish in Spain, it pairs exceptionally well with clams.
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Ingredients

Yields 3-4 servings

Instructions

  • Begin by rinsing the clams.
  • Discard any with cracked shells or those that do not tightly close when touched.
  • To prepare the green sauce: Heat the olive oil in a shallow earthenware casserole dish or Dutch oven over medium heat.
  • Add the chopped onion and cook, stirring, until it becomes wilted and translucent, which should take about 3 minutes.
  • Add the garlic and cook for an additional minute.
  • Stir in the flour and cook for about 1 more minute.
  • Gradually, in stages, add the wine, then the broth, and finally the milk, while continuing to stir.
  • Add the parsley, salt, and pepper, and cook while stirring constantly until the sauce thickens and becomes smooth.
  • (The sauce can be prepared ahead and then reheated before adding the clams.
  • )
  • Reduce the heat to low, add the clams, cover, and cook, removing the clams as they open.
  • Return them to the dish when all have opened, ensuring that the clam meat is well-covered by the sauce.
  • Discard any clams that remain unopened.
  • If using an earthenware dish, you can serve the dish hot directly from it, or transfer the contents to a platter.
  • Enjoy your Clams in Green Herb Sauce!
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Course; Fish / Tapas
Cuisine; European / Spain

Botín-Style Clams

Botín-Style Clams

Casa Botín, located on the historic Cava Baja street in Madrid, holds the distinction of being the oldest restaurant in the world, according to the Guinness Book of World Records. This renowned eatery was built over an eighteenth-century inn and is a must-visit in Madrid. Among their delightful tapas, the clams are a personal favorite.
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Ingredients

Serves 4

  • 4 dozen small Manila clams
  • 2 garlic cloves finely chopped
  • 2 tablespoons of finely chopped fresh flat-leaf parsley
  • 1/8 teaspoon of crumbled saffron threads
  • 1 tablespoon of olive oil
  • 1/2 medium onion finely chopped (approximately 1/4 cup)
  • 1 bay leaf
  • 1/2 chili pepper stemmed and seeded
  • 1 teaspoon of ground bittersweet paprika preferably Spanish smoked paprika
  • 2 tablespoons of tomato sauce
  • 1/2 cup of dry white wine
  • Kosher or sea salt

Instructions

  • Start by rinsing the clams.
  • Discard any with cracked shells or those that do not tightly close when touched.
  • In a mortar or mini-processor, mash the garlic, parsley, and crumbled saffron.
  • Heat the olive oil in a large skillet over medium heat.
  • Add the chopped onion, bay leaf, and chili pepper.
  • Cook and stir until the onion becomes wilted and translucent, which should take about 5 minutes.
  • Add the paprika and tomato sauce, and cook while stirring until they are fully incorporated, which should take approximately 2 minutes.
  • Add the clams, wine, and a pinch of salt.
  • Cook until the clams start to open.
  • Stir in the mortar mixture and continue cooking for 3 to 5 more minutes.
  • Discard any clams that remain unopened and remove the bay leaf.

Notes & Wine Advice

Serve the dish hot. Enjoy!
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Course; Fish / Tapas
Cuisine; European / Spain