This flavorful play on Spain’s typical tapas dish of “spicy clams” is sure to impress. It’s quick and easy and perfect served with crusty baguette.
2 tablespoons olive oil
2 garlic cloves, crushed
1 small onion, finely chopped
1 celery stalk, finely chopped
1 inch fresh ginger root, grated
1/4 teaspoon chili powder
1/4 teaspoon cumin
1 teaspoon turmeric
2 tablespoons fresh parsley, chopped
1 1/4 pounds mussels, fresh
2 tablespoons dry white wine or broth
Salt and pepper
Celery leaves for garnish
Crusty baguette to serve
Heat olive oil in a large, deep pot. Add the crushed garlic until brown. Remove from the oil. Add the onion, celery, ginger, spices, and chopped parsley and fry for 4-5 minutes until the onions are translucent and the celery becomes soft.
Add the wine or broth to the pot, then add the mussels. Cook, covered, for 3-4 minutes or until the mussels have opened. Open any mussels that did not open.
Serve with crusty baguette for dipping.