Spanish Mussels


  • Prep Time15 mins
  • Total Time30 mins
  • Makes4 to 6 servings
Spanish Mussels

Produced by Aimee Nishitoba; Photography by Carmen Cheung; Food Styling by Matthew Kimura; Prop Styling by Madeleine Johari; Illustrations by Emily Chu.

Reminiscent of European tinned mussels, these paprika-spiced beauties can be made up to 2 days ahead.—Soo Kim


  • 1/2 cup dry white wine

  • 1 kg mussels, cleaned (see Kitchen tip)

  • 3 tbsp extra-virgin olive oil

  • 1/2 small cooking onion, finely chopped

  • 3 garlic cloves, finely chopped

  • 3 1⁄2 tbsp white wine vinegar, divided

  • 1 tsp smoked paprika

  • 2 tbsp chopped parsley


  • Add wine to a large pot, followed by cleaned mussels. Cover and cook on medium-high until shells open, 6 min. Discard any unopened.

  • Remove mussels to a bowl with a slotted spoon; strain liquid through a fine-mesh sieve, reserving liquid.

  • Pick mussels from shells and reserve both the meat and one-third of shells.

  • Heat oil in a saucepan over medium. Add onion and cook, stirring until golden, 4 min. Add garlic and cook, stirring for 1 min. Add 3 tbsp vinegar, paprika and reserved cooking liquid and simmer until reduced and thick, 2 to 3 min.

  • Add mussels to saucepan and stir in remaining 1/2 tbsp vinegar. Stir in parsley. To serve, spoon a few mussels into a shell.

  • Place on a plate, cover and refrigerate for up to 2 days or serve at room temperature on a plate covered with ice.

Kitchen tip

Scrub mussels under cold water and pull off any visible beards. Tap any open mussels on the counter and discard any that don’t close or have broken shells.