Midweek Dinner: Mussels With Paprika

November 9, 2011

What are you making for dinner tonight? How about mussels with paprika, which is healthy, sustainable and takes no time to make. The recipe is from acclaimed chef Ferran Adria’s new book, The Family Meal.

It is essential to cook the mussels at the last minute so that they do no become tough.
Any mussels that do no open should be discarded.

Serves: 2

Mussels: 600 g

Garlic cloves: 1

Olive Oil: 1 ½ tsp

Mild Paprika: ½ tsp

Flour: 1 tsp

Water: 200 ml

Fresh parsley, finely chopped: 2 tsp

Scrub and de-beard the mussels under cold running water.

Finely chop the garlic.

Heat the oil in a saucepan, then add the garlic. Cook for 1 minute.

Add the paprika and cook for a couple of seconds.

Stir in the flour. Mix well.

Pour in the water, stirring to make a smooth sauce. Boil for 10 minute or until the sauce is thickened and tasty.

Finely chop the parsley, add half the parsley to the sauce.

Add the cleaned mussels and cover the pan.

Cook for 5 minutes.

The mussels are ready when they have opened up completely. Discard any that have stayed shut. Remove the pan from the heat.

Sprinkle with the rest of the parsley and serve. Season with salt.

From The Family Meal: Home Cooking with Ferran Adrià, published by Phaidon. RRP $39.95

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