Catalana Mussels with Smoked Almond Picada
Seafood. The epitome of summer living, alfresco dining and long warm evenings.
Who doesn’t love that catch of the day surrounded by loved ones… but left it too late so slow steaming, BBQ charring or homemade skewering just won’t fit into your schedule? This Greek inspired mussel dish will have everyone round the table, enjoying your Mediterranean summer seafood platter (and for you, ready in under 30 minutes).
There are only two very important things to keep in mind when cooking with mussels, clams or any other molluscs;
ALWAYS use fresh produce - because of the way molluscs are cooked and then open up to be eaten, old seafood means no open shells to eat… fresh produce can easily be found at good seafood mungers.
THROW AWAY any shells that do not open after cooking - shells that do not open simply mean they are rotten as they were dead before they were caught.
Apart from the two points, molluscs are so diverse and are easily adapted to work with different flavours and textures.
No matter if you have one or ten of your friends around, this dish stays simple, easy and quick to deliver (just change the quantity of everything and number of pots).
Catalan Mussels with Smoked Almond and Parsley Picada
Ingredients
1 kg mussels, washed and scrubbed
300 grams clams, washed and scrubbed (optional)
2 tbsp olive oil
1 shallot, thinly sliced
1/2 red pepper, thinly sliced
1 garlic clove, roughly chopped
1/2 tsp chilli flakes
1 tsp smoked paprika
1 pinch saffron
1 cup dry white wine
1 tin Italian chopped tomatoes
1/2 cup pastatta
1 tbsp white wine vinegar
3 tbsp water
Salt and pepper
Slices of sourdough bread
Almond Picada
130 grams smoked almonds
1 garlic clove
3 slices of sourdough bread, toasted
1 large handful Curley parsley (flat is ok too)
100 ml olive oil
Salt and pepper, pinch each
Method
Place all the Picada ingredients into a food processor and blend on high until a course pesto consistency forms. Set aside
In a large pot, heat the olive oil on high heat along with the shallot. Cook until translucent and add the garlic, chilli flakes, paprika, saffron and a pinch of salt and pepper. Cook until aromas begin to form.
Add the red pepper and white wine, cooking for 30 seconds until the wine cooks off. Add the vinegar, tomatoes and pastatta, bring to the boil. Add the mussels and clams (if using), mixing well. Cover and cook for 15 - 20 minutes, stirring only once or twice during this time.
Remove from the heat. Serve on a deep platter with sprinkled picada over the top and toasted sourdough bread. Note; throw away any shells that do not open.
