Mussels and Clams in Tomato and Wine Sauce


Preparation info

  • Serves


    • Difficulty


Appears in

The Best of Floyd

The Best of Floyd

By Keith Floyd

Published 1995

  • About

One bright blustery morning we toddled out of the harbour at O Grove in Galicia on an open fishing boat, Silvana Os, to harvest mussels from rickety wooden contraptions a bit like miniature oil rigs, from which are suspended loads of ropes that the mussels attach themselves to. And for those of you who like statistics, a local lad told me 90 per cent of Spain's mussels come from around this part of the Sunshine Coast and they take three years to mature to commercial standards. There are 520 platforms with hundreds of ropes on each and 120 kilos of mussels on each full rope.

To add some interest to the sketch, though, we decided to cook for Paco, the captain, and for his black dog, who ended up eating much of the offering, because Captain Paco was a bit of a Spanish chauvinist and said though my dish was okay it was not really spicy enough. Truth of the matter was he was overawed and tongue-tied by being famous for fifteen minutes on a television programme. Well, that's my story and I'm sticking to it.