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Catalan Mussels Recipe
Victoria Haneveer

Lemon Catalan Mussels Steamed with Garlic and Tomato Sauce

Mussels are always good and this recipe sees them prepared in the Spanish style, adding vinegar and lemon for a piquant touch, as well as fresh tomatoes, onion and basil to finish off the dish. If you want to make Spanish mussels with chorizo, you can add some of that as well.
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Prep Time 15 minutes
Cook Time 5 minutes
Total Time 20 minutes
Servings: 4
Course: Starter
Cuisine: Spanish
Ingredients Method

Ingredients
 

  • 1 kg (2 lbs) mussels
  • 1 tablespoon red wine vinegar
  • Juice of half a lemon
  • 1 small onion, peeled and finely sliced
  • 250 g (1/2 lb) ripe cherry tomatoes, halved
  • 100 ml (2/5 cup) extra virgin olive oil
  • Small handful chopped cooked chorizo (optional)
  • Handful fresh basil leaves, torn into pieces
  • Salt

Method
 

  1. Wash and de-beard the mussels.
  2. Put them in a covered pot over a high heat for a couple of minutes until they open.
  3. Remove and strain.
  4. Take the mussels out of their shells, discarding any that haven't opened.
  5. Place them in a serving bowl.
  6. Add the cherry tomato halves, onion slices, chorizo (if using) and basil.
  7. Whisk the lemon juice, olive oil and vinegar and pour over the mussels.
  8. Season and mix well.
  9. Cover the dish and chill overnight or for at least 2 hours.
  10. Serve with salad and flatbread.