Mejillones al Gazpachuelo

Fresh Mussels with Leek and Potato, Enriched with Garlic Mayonnaise

Preparation info
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By Frank Camorra and Richard Cornish

Published 2007

  • About

My cousin Rosa taught me this recipe when I was staying with her in Córdoba a few years ago. She is my father’s sister’s daughter, lives a stone’s throw from the Guadalquivir River, and is not just a good cook but also a generous teacher. As we cooked, we talked about our shared love of molluscs and our different ways of cooking mussels. We both agreed that large and heavy mussels were good but there is something lovely about the small sweet ones. This dish is a simple mix of salty seafood