Mejillones a la Gallega (Steamed Mussels With Bay Leaf, Pimenton and Potato)

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When you spot a crockery that is cooked "a la Gallega," that means it is from Galicia and usually involves octopus. The method is easy: Boil octopus and service with olive lipid and pimenton (Spanish smoked paprika). Here, cook Jose Andres substitutes mussels to delight the American palate. The mussels tin beryllium kept successful the marinade, refrigerated, for 2 to 3 days.

Serve with crusty bread.

Adapted from "Jose Made successful Spain," by Jose Andres, owed retired successful autumn 2008 (Clarkson Potter).

Ingredients

measuring cup

Servings: 4 generous appetizer servings

8 tiny (about 1 pound) fingerling potatoes, scrubbed
Coarse oversea salt
1 lb (32-count) mussels
1 bay leaf
1 cupful water
1/4 cupful Spanish extra-virgin olive oil, positive much for drizzling
1/2 spoon Spanish smoked paprika (pimenton), positive much to taste

Nutritional Facts

Per serving

Calories
306
Fat
17 g
Saturated Fat
3 g
Carbohydrates
24 g
Sodium
389 mg
Cholesterol
32 mg
Protein
16 g
Fiber
3 g

This investigation is an estimation based connected disposable ingredients and this preparation. It should not substitute for a dietitian’s oregon nutritionist’s advice.

Adapted from "Jose Made successful Spain," by Jose Andres, owed retired successful autumn 2008 (Clarkson Potter).

Tested by Joe Yonan.

Published March 12, 2026