Catalan-style Mussels

Catalan-style mussels are a delicious seafood dish that boasts origins in the Catalonia region of Spain, but we can add an Italian twist to the preparation. Here’s how to make them:

Ingredients

• 1 kg of fresh mussels
• 2 ripe tomatoes
• 1 white onion
• 1 clove of garlic
• Fresh parsley to taste
• Extra virgin olive oil
• Juice of 1 lemon
• Salt to taste
• Black pepper to taste

Preparation

1. Begin by cleaning the mussels: scrape off the encrustations and pull out the beards (byssus), then rinse them under cold running water until the water is clean.
2. In a large pan, steam the mussels over high heat with a lid, for about 3-5 minutes, or until they are fully open. Discard any that remain closed.
3. While the mussels are cooling, prepare the “Catalan sauce” by finely chopping the onion, tomatoes (seeded and diced), the garlic clove (which you will later remove), and the parsley.
4. Mix the tomatoes, onion, garlic, and parsley in a bowl. Dress with extra virgin olive oil, lemon juice, salt, and pepper. Taste and adjust seasoning if necessary.
5. Arrange the mussels on a serving dish and remove one of the two shells for each mussel, or leave both depending on your preference.
6. Pour the Catalan sauce over the mussels and let the dish rest in the refrigerator for at least half an hour before serving, so that the flavors can meld together.

For an Italian touch, you might also add a bit of red chili pepper to give the dish a hint of spice, if you like bolder flavors.

Trivia

Catalan-style mussels are often served as an appetizer in Spain and are appreciated for their freshness and the mix of Mediterranean flavors. The Italian version might resemble the classic seafood salad and often includes a mix of seafood in addition to mussels.