Mexilhão À Espanhola Recipe

Inspect and clean

Rinse the mussels and clams under cold water. Discard any mussels with cracked shells or that do not close when tapped. Remove beards by pulling toward the hinge. Keep the cleaned shellfish in the refrigerator until ready to cook.

Place a large colander over the sink and drain. Let any gritty liquid drain off while you prepare the sauce.

Sweat aromatics

Heat a large wide pot or deep skillet with a tight-fitting lid over medium heat. Add the olive oil and butter. When the butter foams, add the diced onion and a pinch of salt. Cook, stirring occasionally, until the onion is soft and translucent, about 6–8 minutes.

Add pepper and garlic

Add the red bell pepper strips and cook for 3–4 minutes until slightly softened. Add the minced garlic and cook 30–45 seconds until fragrant, taking care not to brown the garlic.

Build the tomato base

Stir in the sweet smoked paprika and hot paprika (if using) and cook 20–30 seconds to bloom the spice. Add the chopped tomatoes (or canned crushed tomatoes), dried oregano and bay leaf. Season with half of the salt and half of the pepper. Simmer the sauce gently for 8–10 minutes to reduce slightly and concentrate flavors.

Taste the tomato base and adjust seasoning with the remaining salt and pepper as needed. Remove the bay leaf before adding shellfish.

Add wine and shellfish

Return the pot to medium-high heat and pour in the white wine. Bring to a lively simmer and allow the alcohol to cook off for 1 minute. Add the cleaned mussels (and clams if using) in a single layer as much as possible. Cover the pot with the lid.

Steam the shellfish for 4–6 minutes, shaking the pan once or twice, until most mussels have opened. Discard any mussels that remain tightly closed.

Using a slotted spoon, transfer the cooked shellfish to a warmed bowl, leaving the cooking liquid in the pot. If desired, reduce the cooking liquid over medium-high heat for 2–3 minutes to concentrate flavor.

Return the shellfish to the sauce, toss gently to coat and warm through for 1 minute. Sprinkle chopped parsley over the top and give a final grind of black pepper. Squeeze lemon wedges over the mussels to taste.

Serve immediately in shallow bowls with plenty of crusty bread to soak up the sauce. Garnish with extra parsley.