Bocadillo de Mejillones with a Twist

Ingredients

• 1 pound (450g) mussels, cleaned and debearded 1 pound (450g) mussels, cleaned and debearded
• 2 tablespoons olive oil 2 tablespoons olive oil
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1/4 cup (60ml) white wine 1/4 cup (60ml) white wine
• 1/4 cup (60ml) water 1/4 cup (60ml) water
• 1/4 teaspoon smoked paprika 1/4 teaspoon smoked paprika
• Salt and pepper, to taste Salt and pepper, to taste
• 4 crusty bread rolls 4 crusty bread rolls
• 1 cup (30g) arugula 1 cup (30g) arugula
• Lemon Aioli: Lemon Aioli:
• 1/2 cup (120g) mayonnaise 1/2 cup (120g) mayonnaise
• 1 tablespoon lemon juice 1 tablespoon lemon juice
• 1 teaspoon lemon zest 1 teaspoon lemon zest
• 1 clove garlic, minced 1 clove garlic, minced
• 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

1. 1.
   In a large pan, heat olive oil over medium heat. Add minced garlic and sauté until fragrant.
2. 2.
   Add the mussels to the pan and pour in the white wine and water. Sprinkle with smoked paprika, salt, and pepper.
3. 3.
   Cover the pan and cook for 5-7 minutes, or until the mussels have opened. Discard any unopened mussels.
4. 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.
5. 5.
   Slice the crusty bread rolls in half lengthwise and lightly toast them.
6. 6.
   Spread a generous amount of lemon aioli on the bottom half of each roll.
7. 7.
   Place a handful of arugula on top of the aioli.
8. 8.
   Once the mussels are cooked, remove them from the pan and arrange them on the arugula.
9. 9.
   Drizzle any remaining cooking liquid from the mussels over the top.
10. 10.
    Close the sandwiches with the top halves of the rolls.
11. 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.