This Spanish Mussels Recipe with Paprika & Tomatoes is truly a stunning dish. Loaded with Spanish flavors and beyond easy to make. You can serve these Spanish mussels as an appetizer or as a full on main course on top of some penne pasta. Either way you go, make sure to have a crusty baguette to mop up all that beautiful sauce.
The star of the dish is the almighty mussel, the most under-rated shellfish ever. They are low in fat, high in protein, filled with so many minerals and inexpensive. In Spain we consume mussels by the boat-load, and with this Spanish Mussels Recipe with Paprika & Tomatoes you will be too. Easy to make and done in 30 minutes.
Many stores sell already cleaned mussels, but when they are not available, no problem. Cleaning mussels is actually very easy and enjoyable to do. Begin by always rinsing them under cold running water, remove the beard from each mussel and start scrapping off any barnacles and/or dirt that each mussel has.
I love to use a butter knife to scrape everything off, just because it makes it a lot easier than a scrub and it doesn´t scratch the shell. Watch the video below on how to make this Spanish Mussels Recipe with Paprika & Tomatoes or check out the recipe card below, which you can print. Salud!
Watch the Video Below on How to Make this Spanish Mussels Recipe with Paprika & Tomatoes
Spanish Mussels Recipe with Paprika & Tomatoes
- 2 tbsp extra virgin Spanish olive oil
- 1 small onion
- 5 cloves of garlic
- 1 tsp smoked paprika
- 1/4 tsp saffron threads
- 2 tbsp fresh parsley
- 1/2 cup white wine
- 1 14.5 oz can diced tomatoes
- 1 lbs fresh mussels
- sea salt
- black pepper
If your store-bought mussels are not cleaned begin by cleaning them, rinse 1 pound of fresh mussels under cold running water, remove the beard from each mussel and start scrapping off any barnacles or other dirt, as you finish each mussel add them to a bowl
Thinly slice 5 cloves of garlic, finely dice 1 small onion, finely chop about a 1/4 cup of fresh parsley and cut a couple slices from a lemon
Heat a large non-stick frying pan with a medium-high heat and add 2 tablespoons of extra virgin Spanish olive oil, about 1 minute after adding the oil add the diced onions and slices of garlic and cook for about 5 minutes or until light golden brown, then add 1 teaspoon of smoked paprika, a 1/4 teaspoon of saffron threads, season with sea salt and freshly cracked black pepper and mix it all together, then add 1/2 cup of white wine and a generous pinch of the freshly chopped parsley and mix together, about 2 minutes after adding the wine add 1 14.5 ounce can of diced tomatoes, season again with a kiss of sea salt and mix together until well combined
About 3 minutes after adding the diced tomatoes add the fresh mussels into the pan, move them around so they are all evenly distributed, place a lid on the pan and lower the fire to a LOW heat, 6 minutes after adding the lid to the pan remove it, all your mussels should be opened, discard any that did not, remove the pan from the stove top and serve directly from the pan, garnish with slices of lemon and freshly chopped parsley, enjoy!
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