Catalan-style Mussels
- Gluten Free
- Lactose Free
- Energy Kcal 181
- Carbohydrates g 6.7
- of which sugars g 4.2
- Protein g 10.8
- Fats g 12.4
- of which saturated fat g 1.91
- Fiber g 1.2
- Cholesterol mg 100
- Sodium mg 540
- Difficulty: Very easy
- Prep time: 20 min
- Cook time: 10 min
- Serving: 4
- Cost: Average
PRESENTATION
Catalan-style mussels are just the thing when you're after something fresh and light, but still full of flavor. This Spanish dish skips the heavy sauces, going instead for a tender mix of just-cooked mussels cooled down and tossed with sweet cherry tomatoes, bright basil leaves, and thinly sliced red onion. Picture this: you and your friends, sunny patio, something cold in your hand, just soaking up the afternoon. Folks in the Mediterranean really know how to do dishes like this—highlighting the natural taste of seafood without drowning it. That's why the Spanish mussels recipe stands apart from mussels in tomato sauce. Here, it is like a salad—each ingredient super fresh, each bite a burst of summery flavor. The marinade, usually some good olive oil with a splash of vinegar or lemon, gives a tangy kick that keeps you coming back for more.
In Spain, sometimes they add bits of chorizo or a sprinkle of smoked paprika for an extra punch. So, you might see mussels with chorizo or mussels with paprika in various bars or by the coast. But really, the heart of the dish stays the same—letting those moist, plump mussels shine next to the veggies and herbs. It’s a real favorite for parties or sharing plates because it feels crispy and cool right out of the fridge, plus the colors are just stunning on the table. Eating Catalan-style mussels is all about slowing down and savoring simple, honest flavors. Compared to other Mediterranean seafood recipes, this one shines by being so easy to whip up and just as easy to enjoy. It’s classic Catalan cuisine at its best—simple and straightforward, just letting the ingredients do the talking. Pass around a big platter, squeeze a bit more lemon on top, and you know what? Nobody's leaving hungry. Whether you're by the beach or in your own backyard, this dish brings a bit of coastal Spain to your table. It's a must-try for seafood lovers. Really, it is.
- INGREDIENTS
- Mussels 2.2 lbs (1 kg)
- Cherry tomatoes 1 ⅓ cup (200 g)
- Red onions 7 oz (200 g)
- White wine vinegar 6 ½ tsp (5 g)
- Lemon juice 1 ⅓ tbsp (20 g)
- Extra virgin olive oil 3 tbsp (40 g)
- Basil to taste
- Water 1 cup (250 g) - cold
- Fine salt to taste
How to prepare Catalan-style Mussels
To prepare Catalan-style mussels, start with the How to Clean and Open Mussels. After rinsing the mollusks under running water 1, with the help of a knife, remove encrustations and barnacles from the mussel shells. Also remove the beard protruding from the shells 2 and scrub the shell with a steel wool pad to remove any remaining impurities 3.
Then transfer the mussels to a non-stick pan 4. Cover with a lid and heat over high flame 5. Wait for the mussels to open, stirring occasionally to aid their opening. It will take about 7-8 minutes. Once cooked, separate the mussels, keeping only one shell to which they are attached 6. Set them aside.
Strain the water released during the cooking of the mussels using a cheesecloth placed over a small bowl 7: set the liquid aside, as it will be used for the emulsion. In the meantime, proceed with the onion, peeling and cleaning it. Now cut it into four wedges from which you will obtain thinner slices 8. Place the onion in a bowl filled with cold water 9.
Now add the vinegar 10. Let it soak for about 10 minutes while you clean the tomatoes, washing and drying them. Remove the stems and cut them into quarters 11. Place them in a bowl and season with salt 12.
Add the oil 13 and season with coarsely torn basil leaves 14. Set aside. Now focus on the emulsion. Squeeze a lemon 15 and extract the juice, which you will pour into a bowl.
Add the oil 16 and 1.4 oz of the filtered cooking liquid from the mussels 17. Use a flat wire whisk to emulsify the ingredients 18.
The final result will be a homogeneous mixture 19. Now plate the mussels with their shell on a dish, placing them close together to cover the entire surface of the plate 20. Arrange the onion drained of liquids evenly over them 21.
Also place the cherry tomatoes on top of the mussels 22 and infuse with the prepared emulsion 23. Your Catalan-style mussels are now ready to be enjoyed warm or cold!