Mussels ajada

Not yet rated

This recipe for mussels ajada is made by combining a base of potatoes and onions with mussels in ajada sauce and is finished with crispy garlic chips. Ajada sauce is traditionally used for pork, but it also pairs beautifully with seafood, and the bed of potato and onion soaks up all the extra juices.

First published in 2022

Ingredients

Metric

Imperial

Method

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

GBC Kitchen is where you'll find accessible, inspiring recipes with a twist, from our in-house team of recipe developers. Perfect for mid-week meals or special occasions alike, GBC Kitchen recipes will help you become a more confident cook, and impress those around you in the meantime! Don't forget to check out our brand new How to Cook guide every month, which focuses on a specific ingredient and ways to use it, alongside four brand new recipes.

Get in touch

Please sign in or register to send a comment to Great British Chefs.