Inspired by a spicy mussel dish at Bar Pilar, a tapas bar in Valencia, this dish is made special by the crunchy almond and hazelnut picada added after the mussels are steamed.
Yield: 4 servings.
Advance preparation: Wait to clean the mussels until the day you make the dish. If you buy them a day ahead, remove them from the bag and place in a bowl, covered with a damp cloth, in the refrigerator. You can do Steps 2 and 3 a day or two ahead and keep the sauce in the refrigerator.
To skin hazelnuts, toast in a 300-degree oven for 20 minutes, until they begin to smell toasty. Remove from the heat and wrap in a clean dish towel. Rub the nuts in the towel and the skins will slip off. Turn the oven up to 350 degrees and roast for another 5 to 10 minutes, until light brown and toasty.
Nutritional information per serving: 327 calories; 14 grams fat; 2 grams saturated fat; 2 grams polyunsaturated fat; 8 grams monounsaturated fat; 48 milligrams cholesterol; 19 grams carbohydrates; 3 grams dietary fiber; 648 milligrams sodium (does not include salt to taste); 24 grams protein
Serves 2 - 4
1. Put 2 cups cold water, lemon juice, olive oil, bay leaves, sweet Spanish paprika, and cayenne into a large pot with a tight-fitting lid and bring to a boil over high heat.
2. Add mussels, cover, and give pot a few shakes to mix mussels and liquid together. Steam mussels over high heat, shaking pot once or twice, until shells open, 2 - 3 minutes.
3. Discard any shells that do not open. Divide mussels and broth between two warm serving bowls (or four, depending on the number of diners), discarding bay leaves.
Recipe 2 "Valencian-Style Mussels (Clochinas Valencianas)" from Saveur
inspired by Bar Pilar in Valencia
on-line at http://www.saveur.com/article/Recipes/Valencian-Style-Mussels accessed June 18, 2012
Recipe 1 "Spicy Spanish Mussels" inspired by Bar Pilar in Valencia, by Martha
Rose Shulman, author of The Very Best of Recipes for Health New
York Times published April 30, 2012
on-line at http://www.nytimes.com/2012/05/01/health/nutrition/spicy-spanish-mussels.html accessed June 18, 2012
Martha Rose Shulman is the author of The Very Best of Recipes for Health
5 New Ways to Prepare Mussels from Martha Rose Shulman
* outside link to New York Times
Source: Martha Rose Shulman's article regarding 5 ways to prepare mussels http://well.blogs.nytimes.com/2012/05/04/adding-mussel-to-your-meal/ accessed June 18, 2012