Spanish Mussels Recipe with Paprika & Tomatoes - Spain on a Fork (2024)

FAQs

What are mussels called in Spain? ›

At other times of the year, mussels (mejillones) in Spain usually come Galicia or the Delta del Ebro in Catalonia.

Steaming is the most common method of cooking mussels. It's a quick and simple way to get a delicious meal on the table. The steam during the cooking process is actually what opens the mussel shell. Do remember that even if a shell doesn't open, it's still good to eat – just prise it open with a knife.

Mussels from the Galician coast prepared in one of the most genuine sauce in Spain: Escabeche, which is made with paprika, vinegar, oil, garlic and bay leaves. Frying process takes place with a meticulous temperature control in order for the mussel not to break due to its water content.

If the mussel doesn't close, it has died and should be discarded. Also discard any mussels that don't open after cooking. This might sound a little scary, but trust your instincts. Follow this simple advice: before cooking, shells closed; after cooking, shells open.

The most common are Blue mussels (Mytilus edulis), Mediterranean mussels (Mytilus galloprovincialis), Pacific Blue mussels (Mytilus trossellus), and New Zealand green-lipped mussels (Perna canaliculus). Like oysters, they are filter-feeders that consume algae and plankton from the water.

Mussels are an excellent source of vitamins, including A, B2 and B12. These vitamins are essential for skin, building red blood cells, brain function, energy levels and maintaining a healthy immune system, which is especially important over the winter months.

To eat mussels, grab one mussel at a time and hold the shell in your dominant hand with the open side of the shell facing outward. Next, gently pry the tender flesh from the open shell with a fork. If your mussels come with broth, transfer the meat to a spoon and dip it into the broth.

WikiHow, arguably the authority on how to do even the most basic things in life, says that if dining in a nice American restaurant, use a fork. But if you're “eating mussels casually,” using the mussel shell as pinchers is okay. That's apparently what they've long done in France.

These choice, tender scallops are harvested off the coast of Galicia, and lovingly preserved in a smoky, tangy Galician Sauce made from tomatoes, Pimenton de le Vera, onion, peppers, olive oil, and spices.

mussels pl —

cholgas pl f [Arg.]

Why are mussels served with fries? ›

It is likely that it was originally created by combining mussels, a popular and cheap foodstuff eaten around the Flemish coast, and fried potatoes, which were commonly eaten around the country in winter when no fish or other food was available.

You should buy 1 to 1 1/2 pounds of mussels per person for a main-course serving. The most common type is the black-colored "blue mussel," but green-shelled New Zealand mussels are popular, too. Mussels are sold live and their shells should be tightly closed, but some may "gape" open slightly.

It's easy to tell when the mussels are cooked: when the mussels are finished cooking, their shells open up. So, keep an eye on the mussels, remove them from heat when their shells open up, and use the following as a guide for cooking times: 1-lb to 2-lbs: Steam 4-5 minutes. 2-lbs to 5-lbs: Steam 5-6 minutes.

Galicia, located in the northwest of Spain, is by far the largest production area in the country, where more than 90 percent of all mussels are produced.

Spain is a global leader in canned seafood, but the wild and windy northwest coast of Galicia is another world altogether when it comes to producing premium mussels.

The word for 'mussels' is mejillones (pronounced: meh-hee-YOH-nehs) in Spanish. Pay attention to its pronunciation - the Spanish 'j' is similar to the English 'h', and a double 'll' is always pronounced as 'y'. Mejillones is also the name of a port city in the north of Chile, characterized by the abundance of mussels.