Mussels in spicy sauce

Name: Mussels in spicy sauce (Mejillones en salsa picante)
Cuisine: Spanish
Ingredients: 4 bay leaves; salt and pepper to taste; ½ red chilli pepper, seeded and finely chopped; 6 cloves garlic, minced; 1½ tsp hot smoked Spanish paprika (pimentón de la Vera); 1 tsp flour; 1 kg (2¼ lb) mussels, scrubbed and any that do not close discarded; salt and pepper to taste; 1 large onion, chopped; 50 ml (2 fl oz) olive oil; 100 g (3½ oz) Cebreiro cheese, or similar sharp cheese that melts well, grated; 1½ tsp hot smoked Spanish paprika (pimentón de la Vera); 100 g (3½ oz) Cebreiro cheese, or similar sharp cheese that melts well, grated

Mejillones en salsa picante

Preparation info

For
4
Tapas

Difficulty
Easy

Appears in

New Tapas

By Fiona Dunlop

Published 2002

About

It is essential to leave the grilling of this recipe until just before you serve it - that way it tastes fresh and hot. Find mussels that are as plump, juicy and fresh as possible and choose cheese such as a mature Cheddar, with a sharp, tangy flavour.

Ingredients

4 bay leaves
salt and pepper to taste
1 kg (2¼ lb)

Europe
Spain
Madrid
Starter
Fish course
Pescatarian
Mediterranean
Spicy

Method

In a deep, heavy pan, bring about 100ml (3½fl oz) water, with 2 bay leaves and a pinch of salt, to the boil. Add the mussels, cover the pan and cook for about 4-5 minutes, until the shells open.
Remove the mussels from the pan, discard any that haven’t opened, then remove the lids from the rest and throw the empty shells away. Place the mussels in their half-sh

Ingredients

Method

Photos