Tag Archives: mussels

Recipes containing mussels

Spicy Tagliatelle with Mussels

Spicy Tagliatelle with Mussels
Spicy Tagliatelle with Mussels

This is absolutely one of our favorite pasta of all time! We make this at least 2-3 times a month and since it is easy to make, it never fails. If you are fond of mussels, give this a try. We guarantee you will not be disappointed!

Ingredients for Mussels for 4 Servings

  • 1 kg (2 pounds) of mussels – mejillones
  • A splash of olive oil – aceite de oliva
  • 1 shallot – chalote
  • 1 glass of white wine – vino blanco
  • 2 sprigs of rosemary – ramas de romero 

Wash and debeard the mussels. Also check that they are alive by knocking them on the table. If a mussel stays open, throw it away – it’s dead.

Pour a splash of olive oil along with finely chopped shallot and thyme in a sauce pan. Put in on high heat. When the onions are soft, add a glass of white wine and bring to boil. Add the mussels and cover with lid. This way the white wine steam will cook the mussels! Shake the pan after couple of minutes. Remove the pan from the heat when most of the mussels are open. Don’t wait until the last one of them is open, because there might be some dead ones and you’d destroy the soft structure of those which are fine. Put the mussels on the side to wait for the tagliatelle.

Ingredients for Spicy Tagliatelle for 4 Servings

  • 400 g (15 oz) of tagliatelle – pasta tagliatelle
  • splash of extra virgin olive oil – aceite olive extra virgen
  • 4 sprigs of thyme – ramas de tomillo
  • 1/2 leek (green part, too) – puerra
  • 1 chili – pimienta picante
  • 1 can of artichoke hearts – alcachofa
  • 1 lemon – limón
  • 2 dl (1 cups) of grated parmesan cheese – parmesano rallado
  • ground black pepper – pimienta negra
  • sea salt – sal marina

Cook the pasta al dente. We prefer making fresh pasta from scratch, but you can use whatever pasta you like. While the pasta is cooking, you can cook the sauce. Put a sauce pan on medium heat. Cook thyme leaves, chopped leek, chili and artichoke hearts until they are soft. Squeeze lemon juice on the pan and season with salt and pepper. Add cooked tagliatelle, mussels and half of the grated parmesan cheese. Stir carefully and serve on the plates. Use rest of the parmesan to garnish the dishes.

¡Buen provencho!

Mussels with Garlic Butter

Mussels with Garlic Butter
Mussels with Garlic Butter

Fresh mussels can be found everywhere in Costa del Sol area on fish counters. They are cheap, too: A 1 kg bag (2 pounds) of mussels usually costs about 3 € (USD $4). In many restaurants they are just steamed and served with a slice of lemon, but this time we have a bit more sophisticated version of this delicacy. You can’t go wrong if you have a lot of butter, garlic and white wine, can you?

Ingredients for Mussels with Garlic Butter for 4 Servings

  • 1 kg (2 pounds) mussels – mejillones
  • A splash of olive oil – aceite oliva
  • 1 shallot – chalote
  • 1 glass of white wine – vino blanco
  • 2 sprigs of thyme – ramas de tomillo 
  • 2 handfuls of sea salt – sal marina
  • 3 cloves of garlic – dientes de ajo
  • a bunch of basil – albahaca
  • 1/2 lemon – limón
  • 100 g (4 oz) of soft butter – mantequilla
  • ground black pepper – pimienta negra

Wash and debeard the mussels. Also check that they are alive by knocking them on the table. If a mussel stays open, throw it away – it’s dead.

Next, let’s make the butter. Use soft butter which has been in room temperature for awhile. Chop the garlic and basil and add into the butter. Squeeze half the lemon into the mix and and season with ground black pepper. If there’s not enough salt in the butter for your taste, add some more.

Pour a splash of olive oil along with finely chopped shallot and thyme in a sauce pan. Put in on high heat. When the onions are soft, add a glass of white wine and bring to boil. Add the mussels and cover with lid. This way the white wine steam will cook the mussels! Shake the pan after couple of minutes. Remove the pan from the heat when most of the mussels are open. Don’t wait until the last one of them is open, because there might be some dead ones and you’d destroy the soft structure of those which are fine.

Remove top cover of the mussels which are open. Throw away the ones which are closed. Put a teaspoon of butter on top of each mussel and place them on a baking tray which is covered with sea salt (see the picture below). Put the baking tray in 200 ºC (400 ºF) oven for about 5 minutes so that the butter melts. Serve immediately with the same wine you used for cooking the mussels.

¡Buen provecho!