Spicy Mussels

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.

Servings: 4


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.


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