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Recipe
Bocadillo de Mejillones with a Twist
Savory Seafood Delight: A Modern Twist on Bocadillo de Mejillones
4.5 out of 5
Indulge in the flavors of Spain with this modern twist on the classic Bocadillo de Mejillones. This mouthwatering sandwich showcases the richness of mussels, combined with a medley of vibrant ingredients, all nestled between crusty bread.
Metadata
Preparation time
15 minutes
Cooking time
10 minutes
Total time
25 minutes
Yields
4 servings
Preparation difficulty
Easy
Suitable for
Pescatarian, Dairy-free, Nut-free, Gluten-free (with appropriate bread substitution), Low-carb (with lettuce wrap substitution)
Allergens
Shellfish, Garlic
Not suitable for
Vegan, Vegetarian, Paleo, Keto, High-carb
Ingredients
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1 pound (450g) mussels, cleaned and debearded 1 pound (450g) mussels, cleaned and debearded
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2 tablespoons olive oil 2 tablespoons olive oil
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2 cloves garlic, minced 2 cloves garlic, minced
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1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
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1/4 cup (60ml) water 1/4 cup (60ml) water
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1/4 teaspoon smoked paprika 1/4 teaspoon smoked paprika
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Salt and pepper, to taste Salt and pepper, to taste
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4 crusty bread rolls 4 crusty bread rolls
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1 cup (30g) arugula 1 cup (30g) arugula
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Lemon Aioli: Lemon Aioli:
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1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
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1 tablespoon lemon juice 1 tablespoon lemon juice
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1 teaspoon lemon zest 1 teaspoon lemon zest
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1 clove garlic, minced 1 clove garlic, minced
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Salt and pepper, to taste Salt and pepper, to taste
Nutrition
- Calories (kcal / KJ): 380 kcal / 1590 KJ
- Fat (total, saturated): 22g, 3g
- Carbohydrates (total, sugars): 28g, 2g
- Protein: 18g
- Fiber: 2g
- Salt: 1.5g
Preparation
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1.In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
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2.Add the mussels to the pan and pour in the white wine and water. Sprinkle with smoked paprika, salt, and pepper.
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3.Cover the pan and cook for 5-7 minutes, or until the mussels have opened. Discard any unopened mussels.
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4.While the mussels are cooking, prepare the lemon aioli by combining mayonnaise, lemon juice, lemon zest, minced garlic, salt, and pepper in a small bowl. Mix well.
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5.Slice the crusty bread rolls in half lengthwise and lightly toast them.
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6.Spread a generous amount of lemon aioli on the bottom half of each roll.
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7.Place a handful of arugula on top of the aioli.
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8.Once the mussels are cooked, remove them from the pan and arrange them on the arugula.
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9.Drizzle any remaining cooking liquid from the mussels over the top.
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10.Close the sandwiches with the top halves of the rolls.
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11.Serve the Bocadillo de Mejillones with a Twist immediately and enjoy!
Treat your ingredients with care...
- Mussels — Ensure that the mussels are fresh and properly cleaned before cooking. Discard any mussels with cracked shells or that do not close when tapped.
- Smoked paprika — Use a good quality smoked paprika to add a smoky depth of flavor to the dish.
- Crusty bread rolls — Choose a crusty bread roll with a chewy interior to provide a satisfying texture contrast to the mussels.
Tips & Tricks
- For an extra kick of flavor, add a pinch of chili flakes to the mussels while cooking.
- If you prefer a milder garlic flavor, roast the garlic cloves before mincing them for the lemon aioli.
- Substitute the arugula with baby spinach or watercress for a different flavor profile.
- Serve the Bocadillo de Mejillones with a side of crispy fries or a fresh green salad.
- If you're not a fan of mussels, you can substitute them with cooked shrimp or grilled fish for a delicious variation.
Serving advice
Serve the Bocadillo de Mejillones with a Twist immediately after assembling to ensure the bread remains crusty and the mussels are still warm. Accompany it with a side of pickles or olives for a delightful contrast of flavors.
Presentation advice
To enhance the presentation, garnish the Bocadillo de Mejillones with a Twist with a sprinkle of fresh chopped parsley or a drizzle of extra virgin olive oil. Serve it on a wooden cutting board or a rustic plate to capture the essence of Spanish cuisine.
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