Mejillones picantes (Spicy Spanish Mussels)


1kg fresh mussels

2 cloves garlic, sliced

3 dried cayenne chillies

1 tsp. hot pimenton (or paprika)

Small glass white wine

Fresh parsley, chopped

Lemon juice


1 Fry garlic slices and dried cayenne chillies. Add the pimenton and quickly add the mussels. Close with a tight lid and shake around a bit.

2 After 1-2 minutes, add the wine and half of the fresh parsley and return the lid. Leave for a few minutes.

3 When all mussels have opened, remove from the heat and add the rest of the parsley and the lemon juice. Cover and let it rest for a minute.

4 Transfer to a deep serving dish, sprinkle over some more pimenton and add a bit more lemon juice.

Serve with crusty bread to mop up all the juices.

TIP: If you have any juice left over, do not discard. Keep it and use it as a stock in another recipe.

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