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Mussels in Paprika Salsa

This recipe for Mussels in Paprika Salsa has been reproduced courtesy of Orce Serrano Hams - www.orceserranohams.com

Orce Serrano Hams market a range of authentic Andalucian cured meats, in particular Serrano Hams, olive oils, vinegars and wines. The business is situated in the heart of the Andalucian countryside, which is the home of Serrano Hams, and ships direct from Spain. All of the products are locally produced with many being used in local restaurants and tapas bars where Serrano Ham is a great favourite. If you are looking for a taste of real Spain the Orce Serrano Hams can supply you with it!

If you would like to find out more about Orce Serrano Hams and the Serrano Hams then have a look at the article entitled Jamon Serrano / Jamon Iberico / Spanish Ham - Orce Serrano Hams or visit the web site www.orceserranohams.com

Spanish recipe for mussels using paprika or "pimenton". Mussel recipes are plenty but after being served this as a Spanish tapas recipe in a local restaurant we decided to make our own at home as well. Big fresh mussels that are in season are packed with flavours of the sea so accompanied by a paprika salsa really produces a complimentary combination.

Ingredients for Mussels in Paprika Salsa

1 kilo fresh mussels
300ml water
1 small onion (diced)
1 red bell pepper (diced)
3 tablespoon white flour
½ tablespoon sweet paprika (pimenton "dulce")
Salt
Olive oil

How to make Mussels in Paprika Salsa

  • Clean and prep the mussels removing the beard and scraping off any barnacles etc from the shells.
  • Steam the mussels for around 7 - 8 until the shells open.
  • Meanwhile, sauté the onion and pepper in olive oil until the onion is translucent.
  • Gradually stir in the flour to the onions and pepper stirring continuously.
  • Slowly add the water, again stirring then add the paprika and salt.
  • Add more water and seasoning if required.
  • Serve with the mussels and fresh bread.

Serves 2 or 3

Mussels in Paprika Salsa

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Orce Serrano Hams
www.orceserranohams.com

Published with permission of Orce Serrano Hams

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