Mussels ajada

PT1H15M

First published in 2022
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Ingredients

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1

Scrub the mussels and remove any beards. Give each mussel a sharp tap on a work surface, and discard any that don’t close

2

Boil the potatoes and onions in salted water over a high heat for 10-15 minutes, or until tender, then drain, reserving 100ml of the cooking water

3

To make the crispy garlic chips, heat the olive oil in a frying pan and add the garlic. Cook gently until the garlic turns a light golden brown, then remove and set aside on kitchen paper

4

To make the ajada sauce, remove the oil from the heat and rest for 30 seconds to cool slightly before adding the hot pimentón. Stir the oil gently for a minute or so, to cook the pimentón without burning it - if the oil it too hot, the pimentón will burn and become bitter

5

Add the sherry vinegar carefully (it may spit a little, depending on the temperature of the oil) and stir again to combine. Set aside

  • 1 dash of sherry vinegar
6

Place a pan large enough to hold the mussels over a medium heat. Add the mussels and reserved potato and onion cooking water then put the lid on. Steam for a few minutes, until the mussels have all opened

7

To serve, spread the potatoes out on a plate and top with the mussels, ajada sauce, parsley and crispy garlic chips

First published in 2022
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