Tapas is a very typical way to eat in Spain and well-known throughout the world. It is based on the idea of selecting a combination of different plates and sharing the dishes with your friends, instead of ordering the plates separately and eating from a single plate. Spain is also the largest producer of mussels in Europe so this tapas dish is a classic when it comes to Spanish gastronomy.
Ingredients for 15 mussels
7.5g olive oil 0,4º
7.5g butter
7.5g chopped spring onion
5g chopped fennel
22.5g flour
0.12g milk
12g double cream
30g steamed mussels
0.2 cc smoked and sauteed Paprika of La Vera
10g fino Jerez wine
1 pasteurised egg white
Breadcrumbs
Directions
Sauté the spring onions with butter and olive oil, add the flour, and make a blonde “roux”, dunking in hot milk and double cream, before letting it boil. Then add the mussels and the paprika, sauté with wine and adjust with salt. Fill the shells when they are still warm, let them cool down, and finish with egg white and breadcrumbs.
Finally, add a classic Hollandaise sauce of 1 egg yolk separated into two, one of them with a touch of squid ink.
Thank you to Chef Javier Aranda for the recipe.If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.
Paul Johnson is Editor of A Luxury Travel Blog and has worked in the travel industry for more than 30 years. He is Winner of the Innovations in Travel ‘Best Travel Influencer’ Award from WIRED magazine. In addition to other awards, the blog has also been voted “one of the world’s best travel blogs” and “best for luxury” by The Daily Telegraph.
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6 Comments
Love mussels! I usually just opt for moules marinières but this definitely looks like something to try, and sounds like it’s not too complicated to prepare.
Tapas is one of the big reasons I love Spain. Fresh seafood is just the best thing to share with guests. This sounds like a great recipie and I shall definitely have to give it a go. Fennel goes so well with muscles so sounds delicious. I hope mine comes out looking as good as yours.
The whole world loves Tapas. It just makes so much sense. You can choose exactly what you want and how much you want. In Cordoba’s Park they’ve got a great concept: loads of tapas stalls and then central tables. You browse the stalls, choose what you want, sit at the tables and eat it – then go back for your next course.
Cordoba’s creating some original new tapas. Aubergines in honey and squid croquettes in their own ink to name but two. Cordoba’s working hard to position itself In the vanguard of Spain’s culinary charge. It takes food seriously, it even has an Olive Oil Museum!
I admit I’ve never seen mussels like these. They really look like tiger stripes! But they’re cooked the same way I cook the typical mussels. Very interesting.
I love mussels, especially when paired with another seafood dish. Such a perfect appetizer. I’m not currently in Spain but this recipe made me want to seek out my own recipe.
Ingredients for 15 mussels
7.5g olive oil 0,4º
7.5g butter
7.5g chopped spring onion
5g chopped fennel
22.5g flour
0.12g milk
12g double cream
30g steamed mussels
0.2 cc smoked and sauteed Paprika of La Vera
10g fino Jerez wine
1 pasteurised egg white
Breadcrumbs
Directions
Sauté the spring onions with butter and olive oil, add the flour, and make a blonde “roux”, dunking in hot milk and double cream, before letting it boil. Then add the mussels and the paprika, sauté with wine and adjust with salt. Fill the shells when they are still warm, let them cool down, and finish with egg white and breadcrumbs.
Finally, add a classic Hollandaise sauce of 1 egg yolk separated into two, one of them with a touch of squid ink.
Thank you to Chef Javier Aranda for the recipe.
If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.
Ingredients for 15 mussels
7.5g olive oil 0,4º
7.5g butter
7.5g chopped spring onion
5g chopped fennel
22.5g flour
0.12g milk
12g double cream
30g steamed mussels
0.2 cc smoked and sauteed Paprika of La Vera
10g fino Jerez wine
1 pasteurised egg white
Breadcrumbs
Directions
Sauté the spring onions with butter and olive oil, add the flour, and make a blonde “roux”, dunking in hot milk and double cream, before letting it boil. Then add the mussels and the paprika, sauté with wine and adjust with salt. Fill the shells when they are still warm, let them cool down, and finish with egg white and breadcrumbs.
Finally, add a classic Hollandaise sauce of 1 egg yolk separated into two, one of them with a touch of squid ink.
Thank you to Chef Javier Aranda for the recipe.
If you have a recipe you would like to share with A Luxury Travel Blog‘s readers, please contact us.
Love mussels! I usually just opt for moules marinières but this definitely looks like something to try, and sounds like it’s not too complicated to prepare.
Tapas is one of the big reasons I love Spain. Fresh seafood is just the best thing to share with guests. This sounds like a great recipie and I shall definitely have to give it a go. Fennel goes so well with muscles so sounds delicious. I hope mine comes out looking as good as yours.
The whole world loves Tapas. It just makes so much sense. You can choose exactly what you want and how much you want. In Cordoba’s Park they’ve got a great concept: loads of tapas stalls and then central tables. You browse the stalls, choose what you want, sit at the tables and eat it – then go back for your next course.
Cordoba’s creating some original new tapas. Aubergines in honey and squid croquettes in their own ink to name but two. Cordoba’s working hard to position itself In the vanguard of Spain’s culinary charge. It takes food seriously, it even has an Olive Oil Museum!
I admit I’ve never seen mussels like these. They really look like tiger stripes! But they’re cooked the same way I cook the typical mussels. Very interesting.
I love mussels, especially when paired with another seafood dish. Such a perfect appetizer. I’m not currently in Spain but this recipe made me want to seek out my own recipe.