A Catalan Dish of Mussels

Preparation info

    • Difficulty


Appears in

Honey from a Weed

By Patience Gray

Published 1986

  • About


  • 2 kg (4¼ lb) of mussels
  • 3 tablespoons olive oil
  • 2 onions
  • 3 ripe tomatoes
  • ½ coffeespoon paprika
  • 1 clove of garlic
  • parsley
  • salt and pepper


    Something simple to make and serve cold on a summer evening.

    Wash, scrub and beard the mussels. Change the water several times. Put them into a large pan, cover and shake it on a hot flame. When they have opened, take them off the fire, discard the upper shells, and arrange the mussels in their half-shells on a large flat white dish. Strain and reserve the liquor.

    Prepare a sofregit by heating the olive oil in a pan, hash the onions very fine and slowly brown them in the oil. Add the tomatoes peeled and crushed, simmer for half an hour on a low heat while the liquor from the tomatoes evaporates. Then pour a little of the liquor from the mussels into this sauce and add the powdered paprika, black pepper, and garlic and parsley finely chopped. Taste before adding salt, if need be, and pour this sauce over the mussels.