Spanish Style Mussels

For Spanish-style mussels, first clean mussels thoroughly, remove beards and scrape off any calcium deposits with the back of a knife. Remove any opened or broken mussels. Store temporarily in cold, well-salted water.

Cut carrots and yellow beets into thin strips. Halve leeks and cut into rings. Cut garlic into thin slices.

Heat olive oil in a wide pot and sauté the root vegetables. Add bay leaves, thyme, garlic and parsley stems. Deglaze with white wine, add tomato pulp and season with salt, pepper and piment d’Espelette. Bring to a boil, add mussels and simmer, covered, for 4-5 minutes.

Before serving, mix in the parsley and arrange the mussels Spanish style in deep plates with plenty of broth.

Preparation Tip:

Serve the mussels Spanish style with fresh baguette.

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