Family friendly

Mussels with alioli and jamon migas

Name: Mussels with alioli and jamon migas
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 4
Ingredients: 2 tbs olive oil; 1 cup torn day-old sourdough; 50g jamon (Spanish cured ham), chopped; 500g pot-ready mussels; 1/3 cup (80ml) dry white wine; Pinch of smoked paprika (pimenton); 2 tbs finely chopped flat-leaf parsley; 1 eschalot, finely chopped; 1 garlic clove, crushed; 2 egg yolks; 1/2 tsp Dijon mustard; 1/2 tbs white wine vinegar; Juice of 1/2 lemon; 2/3 cup (165ml) each extra virgin olive oil and sunflower oil

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by Jesse Gerner

Chef

Oct 03, 2015

Mussels in alioli is a classic Spanish tapas dish - try it with a crisp beer or a glass of sparkling!

2 tbs olive oil
1 cup torn day-old sourdough
50g jamon (Spanish cured ham), chopped
500g pot-ready mussels
1/3 cup (80ml) dry white wine
Pinch of smoked paprika (pimenton)
2 tbs finely chopped flat-leaf parsley
1 eschalot, finely chopped

Alioli

1 garlic clove, crushed
2 egg yolks
1/2 tsp Dijon mustard
1/2 tbs white wine vinegar
Juice of 1/2 lemon
2/3 cup (165ml) each extra virgin olive oil and sunflower oil

Method

1.

Heat olive oil in a frypan over medium heat. Whiz bread to crumbs, then add to pan with jamon and cook for 2-3 minutes until golden and crisp. Drain on paper towel.
2.

For the alioli, whiz garlic, egg yolks, mustard, vinegar and lemon juice in a food processor until combined. Slowly pour in both oils in a thin steady stream, whizing, until thick and pale. Season and set aside.
3.

Heat a large saucepan over high heat. Add mussels and wine, cover and cook for 3 minutes or until mussels open. Remove mussels from shells, reserving shells and cooking liquid, and transfer to a bowl. Whisk 2 tbs alioli with 1/2 cup (125ml) strained reserved cooking liquid, then toss through the mussels.
4.

Combine jamon crumbs, paprika and parsley in a bowl. Season and set aside.
5.

Place mussels in shells. Top with alioli dressing, eschalot and jamon crumbs.