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Recipe for :

Spanish-Style Mussels with Olives

This 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.

Being 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.

"This 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".


2 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


  • Heat the oil in a large skillet over a medium-high heat.
  • Add the onion and garlic and cook until aromatic and slightly tender, stirring often, 2 to 3 minutes.
  • Stir in the red pepper flakes, then add the mussels, stirring so they are evenly coated in the vegetable mixture.
  • Add the sherry, cover the pan and steam until the mussels just begin to open, 4 to 5 minutes.
  • Add the tomato, olives, lemon juice and parsley and gently stir just to mix.
  • Spoon the mussels onto small individual plates, drizzle the cooking liquids over and serve.

Serves 4

Martin James