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Fall Recipe: Steamed Mussels with Mojo Sauce

by Amercook Spain

The season of mussel It runs from the beginning of September to the end of April, these months being one of the best times to consume this popular mollusk that has more than a thousand recipes throughout the globe, each one adapted to each region.

Today Elena Aymerich brings us this delicious recipe inspired by the gastronomy of the Canary Islands: fresh mussels steamed in white wine with green and red mojo sauce. Definitely a scrumptious recipe!



  • 1 kilo of mussels
  • 50 ml of white wine



  • 2 cloves of garlic
  • 6 parsley branches
  • 6 branches of fresh coriander
  • 50 g of green pepper
  • The juice of half a lemon or 15 ml of vinegar
  • 200 ml of aceite oliva
  • 50 ml water
  • 1 piece of sponge cake
  • 1 teaspoon of salt




  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 tablespoon of paprika
  • 1 chilli 
  • 10 almonds
  • A piece of sponge cake
  • 15 ml of vinegar
  • 150 ml of aceite oliva
  • 500 small potatoes 
  • Gorda



Wash, clean and remove beards from mussels.

Put them in a large saucepan over high heat, cover and let them cook in their own juice until they are all open. Reserve.

Put all ingredients of the mojos in the blender without moving it until it begins to emulsify. 

Put the potato in a saucepan where they fit just, cover them with water and add salt until they float. Cook the potatoes until they are tender when pierced. Throw the salted water and put it back in the saucepan on the fire until all the water evaporates and they are wrinkled by the salt and heat.

Serve the mussels with the mojo sauce and the potatoes.


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