Spanish Mussels & Roasted Potatoes

Servings: 4

Prep Time: 20 minutes

Cook Time: 45 minutes

*Your Chef will lead you through all the techniques, so prepping ahead of class is optional


Ingredients for Mussels:

  • 3 ½ pounds black mussels
  • 2 tablespoons extra virgin olive oil, divided
  • ½ cup stale bread, crust removed and cut into small dice
  • 10 toasted, skinned almonds
  • 1 red bell pepper, cored, seeded and diced
  • 4 large garlic cloves, minced
  • 1 white onion, small diced
  • 1 ½ teaspoons smoked paprika (pimenton)
  • ¼ teaspoon crushed red pepper flakes
  • 1 tablespoon red wine vinegar
  • 1 - 14-ounce can crushed tomatoes
  • 1 teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper 
  • 1 cup white wine
  • ¼ cup flat-leaf parsley, roughly chopped

    Ingredients for Potatoes:

    • 2 tablespoons olive oil
    • 1 tablespoon tomato paste
    • 1 teaspoon smoked paprika (pimenton)
    • 1 teaspoon kosher salt
    • ½ teaspoon freshly ground black pepper
    • 2 cloves garlic, minced
    • 4 cups (2 pounds) baby red potatoes, halved


      1. Clean the mussels by inspecting each one thoroughly for any breaks or cracks, immediately discarding any that you find. If any of them are opened, lightly tap their shells to see if they will close themselves, discarding any that will not. Using a damp kitchen towel, scrub the mussels to remove any dirt or grit, and if necessary remove the beards by pulling them off. Place all your mussels in a large bowl with a slightly damp towel laying across the top. Place the bowl in the refrigerator until ready to use - this should be done right before cooking them.
      2. For the roasted potatoes: Preheat your oven to 425°F.  In a large mixing bowl whisk together the olive oil, tomato paste, pimenton, salt, pepper and garlic. Add in the potatoes and stir or toss until evenly coated.  
      3. Transfer the potatoes to a baking sheet lined with parchment paper, ensuring there is ample space between the pieces so they will roast properly. Roast for 20 to 25 minutes, stirring halfway through, until cooked through, crispy and dark brown.  Serve immediately alongside the mussels.  
      4. To cook the mussels: Heat 1 tablespoon of the oil in a dutch oven, saute pan or large saucepan over medium heat. Add the bread, almonds and bell pepper and saute, stirring regularly until they are toasted and fragrant. Add in half of the garlic and cook until very aromatic, about 1 minute. Turn off the heat and transfer the mixture to a small food processor to let it cool. Once it is cooled, pulse 4 to 5 times until you have a course puree; set aside for later. 
      5. Return your pan to medium heat and pour in the rest of the olive oil. Add in the onion and cook, stirring regularly, about 4 to 5 minutes until softened. Add in the remaining garlic along with the pimenton and chili flakes, cooking until very aromatic and the pimenton darkens, about 2 minutes. Pour in the red wine vinegar and scrape the bottom of the pan to loosen any fond (brown bits). 
      6. Pour in the crushed tomatoes, salt and pepper and stir to combine. Reduce the heat to medium low, cover partially, and simmer for 20 to 25 minutes until slightly thickened, stirring regularly to ensure even cooking.  
      7. Taste the sauce and add more salt and pepper as needed; stir in the white wine. Turn the heat to medium high and add in the mussels, stirring until evenly coated. Cover and cook for 4 to 5 minutes until they begin to open, shaking the pan occasionally to ensure even cooking. Using a set of tongs or a slotted spoon, transfer any opened mussels to 4 serving bowls. If any haven’t opened after about 6 minutes of cooking, discard.
      8. Stir the red pepper puree into the sauce, taste, and adjust with salt, pepper and red wine vinegar as needed. Stir in half of the parsley and pour the sauce over each bowl of mussels. Garnish with the remaining parsley and serve the roasted potatoes on the side.




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