top of page
Search

Spicy Catalan mussels, almond picada

A quick and easy starter of spicy Catalan mussels with almond picada from Oldroyd's




Ingredients

  • 1kg mussels, cleaned and beards removed

  • 100ml light olive oil

  • 1 large shallot, finely diced

  • 1 clove garlic, thinly sliced

  • a pinch chilli flakes

  • a pinch paprika

  • a pinch saffron

  • 125ml dry white wine

  • 2 x 400g tins chopped tomatoes

  • 2 tsp sherry vinegar

  • to serve crusty bread

PICADA

  • 100g blanched almonds, toasted

  • 1 clove garlic, crushed

  • 1 large slice white bread, toasted and torn into pieces

  • a large bunch flat-leaf parsley, chopped

  • 100ml extra-virgin olive oil

Method


  • STEP 1Throw away any mussels that are open and refuse to close when tapped hard. Heat the oil in a heavy based, medium sized saucepan (big enough to easily hold all of the mussels). Fry the shallot, garlic, chilli and spices over a low heat and season. After 3 minutes, or when the shallot is translucent, turn up the heat and add the white wine. Let this boil for 2 minutes, then add the chopped tomatoes and vinegar. Cover and gently simmer for 15 minutes.

  • STEP 2In the meantime, make the picada. Put all the ingredients except the oil in a food processor and pulse until well combined. Now slowly add the oil while pulsing until you have a thick pesto-like sauce.

  • STEP 3After 15 minutes, taste and season the tomato sauce and add the mussels. Stir once then cover with a lid. Simmer for 4 minutes, or until the mussels have opened. Discard any mussels that have not opened and stir in 1 large tbsp of the picada.

  • STEP 4Divide the mussels into bowls and spoon over some more picada. Serve with bread for mopping up the sauce



58 views0 comments

Recent Posts

See All

Comments


bottom of page