"This Spanish inspired mussel dish will have everyone round the table, enjoying your Mediterranean summer seafood platter (and for you, ready in under 30 minutes)."
Catalana Mussels with Smoked Almond Picada
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Prep time: 20mins
Cook time: 30mins
Serves or Makes: 4
Recipe Card
ingredients
- 1 kilogram scrubbed fresh mussels
- 300 grams scrubbed fresh clams
- 2 tablepoons olive oil
- 1 diced shallot
- 1/2 thinly sliced red pepper
- 1 diced garlic clove
- 1/2 teasopon chilli flakes
- 1 teaspoo smoked paprika
- 1 pinch of saffron
- 1 cup dry white wine
- 1 tin Italian chopped tomatoes
- 1/2 cup pastatta
- 1 tablepoons white wine vinegar
- 3 tablepoons water
- to taste (recipe below) salt and pepper
- to serve sourdough bread
- 300 grams smoked almonds
- 1 clove garlic
- 3 slices of toasted sourdough bread
- 100 millileters olive oil
- 1 handful of with stems attached parsley
- 1 pinch of salt and pepper
Method
Step 1
Place all the Picada ingredients into a food processor and blend on high until a course pesto consistency forms. Set aside In a large pot, heat the olive oil on high heat along with the shallot. Cook until translucent and add the garlic, chilli flakes, paprika, saffron and a pinch of salt and pepper. Cook until aromas begin to form.
Step 2
Add the red pepper and white wine, cooking for 30 seconds until the wine cooks off. Add the vinegar, tomatoes and pastatta, bring to the boil. Add the mussels and clams (if using), mixing well. Cover and cook for 15 - 20 minutes, stirring only once or twice during this time.
Step 3
Remove from the heat. Serve on a deep platter with sprinkled picada over the top and toasted sourdough bread. Note; throw away any shells that do not open.