Mussels in green olive and serrano ham sauce recipe
There are not many things more delicious than fresh mussels. Throw in some serrano ham and a generous helping of white wine, and you'll be in seafood heaven.
Ingredients
- 80 g green pitted olives
- 1 kg mussels
- 100 ml olive oil
- 5 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 6 slices jamón serrano (cured ham), roughly chopped
- 1 tsp plain flour
- 1 tsp hot pimentón (paprika - use sweet if preferred)
- 200 ml dry white wine
- 2 tbsp freshly chopped flat-leaf parsley
- 2.8 oz green pitted olives
- 2.2 lbs mussels
- 3.5 fl oz olive oil
- 5 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 6 slices jamón serrano (cured ham), roughly chopped
- 1 tsp plain flour
- 1 tsp hot pimentón (paprika - use sweet if preferred)
- 7 fl oz dry white wine
- 2 tbsp freshly chopped flat-leaf parsley
- 2.8 oz green pitted olives
- 2.2 lbs mussels
- 0.4 cup olive oil
- 5 garlic cloves, finely chopped
- 1 shallot, finely chopped
- 6 slices jamón serrano (cured ham), roughly chopped
- 1 tsp plain flour
- 1 tsp hot pimentón (paprika - use sweet if preferred)
- 0.8 cup dry white wine
- 2 tbsp freshly chopped flat-leaf parsley
Details
- Cuisine: Spanish
- Recipe Type: Main
- Difficulty: Easy
- Preparation Time: 30 mins
- Cooking Time: 20 mins
- Serves: 2
Step-by-step
- Start by soaking the mussels in cold water for about 20 minutes to allow them to release any sand trapped in their shells. Pull off their beards with the help of a paring knife, scrub the shells to remove any dirt, rinse thoroughly under cold water and discard any that are open or broken.
- Heat the oil in a large frying pan (wide enough to hold all the mussels) over a medium heat and add the garlic, shallot and jamón. Cook until the shallot is translucent, but not coloured.
- Add the flour and paprika and stir-fry for 20 seconds to cook the flour (you don’t want the sauce to have a floury taste). Add the chopped olives and white wine, stirring all the time and then quickly flambé by setting light to the pan using a lighter or long matches. If you don’t want to flambé the wine don’t worry, just cook for a couple of minutes so that the alcohol evaporates.
- Add the cleaned mussels to the pan, turn up the heat and shake the pan vigorously, tossing the mussels a couple of times.
- Season to taste and stir in the parsley, cover with a lid and cook for 2-3 minutes until the mussels are fully opened (throw away any that remain closed). Stir again before serving with lots of fresh bread to soak up the sauce
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