Mussel Soup with Toasted Almond-Cinnamon Picada

Name: Mussel Soup with Toasted Almond-Cinnamon Picada
Yield: Makes About 6 cups, Serving 4
Cuisine: Spain
Ingredients: 1½ tablespoons brandy or cognac; 1½ tablespoons brandy or cognac; Pinch of pulverized saffron threads; Juice of 1 lemon; Almond -Cinnamon Picada; 1 pound red ripe tomatoes, cored, halved, seeded, and finely chopped; 1 medium onion, finely chopped; Sea salt and freshly ground black pepper; 2 tablespoons chopped fresh flat-leaf parsley; 1 thin slice Serrano ham, slivered; Pinch of cayenne; 1½ to 2 pounds fresh cultivated mussels, scrubbed and debearded, if necessary; Sea salt and freshly ground black pepper

Preparation info

Makes About 6 cups , Serving
4

Difficulty
Medium

Appears in

Mediterranean Clay Pot Cooking

By Paula Wolfert

Published 2009

About

The Catalans like to thicken their soups and stews with a picada—a smooth paste made of pounded nuts, garlic, and lots of aromatic flavorings—which gives a deeper and lustier taste than butter or cream.

Ingredients

1½ to 2 pounds fresh cultivated mussels, scrubbed and debearded, if necessary
Sea salt and freshly ground black pepper
1 medium

Europe
Spain
Side dish
Starter
Soup
Mediterranean

Method

Swish the mussels around in a bowl of cold water, drain, and add fresh water to cover and a pinch of salt. Let soak for 45 minutes.
Add the onion and 2 tablespoons warm water to the cazuela. Cook over medium-low heat until softened but not browned, about 10 minutes.