Mejillones en Salsa Picante: Spicy Spanish Mussels

Name: Mejillones en Salsa Picante: Spicy Spanish Mussels
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 2-4
Ingredients: 2 lb (907 g) fresh mussels, cleaned and debearded; ½ cup (120 mL) dry white wine; ¼ cup (60 mL) water; 2 tbsp (30 mL) extra virgin olive oil; ½ medium yellow onion, very finely diced; 3 cloves garlic, minced; 1 tbsp (15 mL) tomato paste; ¾ tsp sweet smoked paprika; ¾ tsp hot smoked paprika; ⅛ tsp cayenne pepper (or to taste); ½ cup (120 mL) reserved mussel liquor, strained; 1 tsp (5 mL) sherry vinegar; ¼ tsp kosher salt (plus more if needed); ⅛ tsp freshly ground black pepper; 1 tbsp finely chopped parsley; 1 lemon, halved; Additional chopped parsley; Grilled or toasted bread, for serving; Provisions 8.5” x 6.5” Au Gratin; NanoBond 3.5qt Essential Pan; Provisions Slotted Spoon; OvenBond Quarter Sheet Pan

Mejillones en Salsa Picante: Spicy Spanish Mussels

Courtesy of Zimmysnook

Rated 5.0 stars by 1 users

Servings

2-4

Prep Time

15 minutes

Cook Time

20 minutes

This vibrant recipe for Mejillones en Salsa Picante is your ticket to transporting your kitchen straight to the coast of Spain. There is something incredibly comforting about a big pan of mussels but presenting them on the half shell elevates them into a stunning platter for your next gathering.

We take fresh, tender mussels and dress them in a rich, garlic-infused tomato sauce spiked with both sweet and hot smoked paprika. They get a quick broil to get everything bubbling, followed by a squeeze of charred lemon for a bright, smoky pop of contrast. Pour a glass of crisp white wine, slice up some crusty bread, and get ready to dip into pure coastal bliss.

Ingredients

Mussels

2 lb (907 g) fresh mussels, cleaned and debearded
½ cup (120 mL) dry white wine
¼ cup (60 mL) water

Salsa Picante

2 tbsp (30 mL) extra virgin olive oil
½ medium yellow onion, very finely diced
3 cloves garlic, minced
1 tbsp (15 mL) tomato paste
¾ tsp sweet smoked paprika
¾ tsp hot smoked paprika
⅛ tsp cayenne pepper (or to taste)
½ cup (120 mL) reserved mussel liquor, strained
1 tsp (5 mL) sherry vinegar
¼ tsp kosher salt (plus more if needed)
⅛ tsp freshly ground black pepper
1 tbsp finely chopped parsley

For Finishing

1 lemon, halved
Additional chopped parsley
Grilled or toasted bread, for serving

Directions

Char the Lemon

Heat a small skillet over medium-high heat.
Place the lemon halves cut side down and cook until deeply caramelized, about 3 to 4 minutes.
Remove from the skillet and set aside.

Steam the Mussels

Place the cleaned mussels in a 3.5q Essential Pan or a large pot with the white wine and water.
Cover and cook over medium-high heat for 4 to 6 minutes, occasionally shaking the pot, until the mussels open wide.
Transfer the mussels to a tray using a slotted spoon, discarding any that remain tightly closed.
Strain the remaining cooking liquid through a fine-mesh sieve lined with a paper towel or cheesecloth to catch any residual grit. Reserve ½ to ¾ cup (120 to 180 mL) of this strained mussel liquor.
Once the mussels are cool enough to handle, gently snap off and discard the top shell from each one.
Arrange the remaining half shells with the meat inside in a single, slightly overlapping layer in an 8" x 6" oval au gratin or shallow baking dish.

Make the Salsa Picante

Heat the extra virgin olive oil in an 11” skillet over medium heat.
Add the finely diced onion and cook for 6 to 8 minutes until softened and lightly golden.
Stir in the minced garlic and cook for 30 seconds until fragrant.
Add the tomato paste and cook, stirring frequently, for 1 to 2 minutes until it darkens to a deep brick red.
Stir in the sweet paprika, hot paprika, and cayenne pepper. Cook for 30 seconds, stirring constantly to prevent the spices from burning.
Pour in the ½ cup (120 mL) of reserved mussel liquor and bring the mixture to a simmer.
Cook for 4 to 5 minutes until the sauce is slightly reduced and glossy.
Remove the skillet from the heat and stir in the sherry vinegar, kosher salt, black pepper, and chopped parsley.
Taste the sauce and adjust the seasonings if necessary. (Depending on how salty your mussel liquor is, you may not need any extra salt).
Optional, for a completely smooth, restaurant-style consistency, pass an immersion blender through the sauce briefly before moving to the next step.

Finish and Serve

Preheat your oven's broiler to high.
Spoon the warm salsa picante generously over each mussel.
Place the baking dish under the broiler for 60 to 90 seconds, just until the sauce is hot and bubbling around the edges. Watch closely so they do not overcook or dry out.
Garnish with additional fresh parsley and a bright squeeze of your reserved charred lemon juice.
Serve immediately alongside plenty of warm, grilled bread for dipping.