Spanish-Style Mussels with Olives
recipes comes from Dancer and Graphic artist Martin
James. Martin, who originally comes from New Zealand,
is now living with his wife and children in Copenhagen
as he is currently principal Dancer with The Royal Danish
Ballet. You will be able to find out more about Martin
when his Biography page is published.
so gifted it seems unfair that Martin should also be
talented in the kitchen as well but he has agreed to
share some of his recipes with us which is great news.
is a typical tapas style Spanish dish, meant
to be served as one of many small plates for a casual,
festive meal. It makes a great appetizer or could make
a light dinner for two with a crisp salad alongside.
Serve these mussels with crusty bread for soaking up
the tasty cooking juices".
teaspoons olive oil
1 cup chopped onion
4 cloves garlic, chopped
Pinch dried red pepper flakes
3 pounds mussels, scrubbed and debearded
1/4 cup medium-dry or dry sherry
1 cup diced tomato
1/2 cup chopped green olives
Juice of 1 lemon
2 tablespoons chopped parsley
the oil in a large skillet over a medium-high heat.
the onion and garlic and cook until aromatic and slightly
tender, stirring often, 2 to 3 minutes.
in the red pepper flakes, then add the mussels, stirring
so they are evenly coated in the vegetable mixture.
the sherry, cover the pan and steam until the mussels
just begin to open, 4 to 5 minutes.
the tomato, olives, lemon juice and parsley and gently
stir just to mix.
the mussels onto small individual plates, drizzle
the cooking liquids over and serve.