Valencian-Style Mussels
(Clochinas Valencianas)
SERVES 2 – 4
In Spain, it is common for a bar to be known for a single variety of tapas; we found this one at Valencia's Bar Pilar.
1 tbsp. fresh lemon juice
1 tbsp. extra-virgin olive oil(preferably a mild Spanish
olive oil)
2 bay leaves
1 1⁄2 tsp. sweet Spanish paprika
1⁄4 tsp. cayenne pepper
1 1⁄2-2 lbs. mussels, debearded and scrubbed
1. Put 2 cups cold water, lemon juice, olive oil, bay leaves, sweet Spanish paprika, and cayenne into a large pot with a tight-fitting lid and bring to a boil over high heat.
2. Add mussels, cover, and give pot a few shakes to mix mussels and liquid together. Steam mussels over high heat, shaking pot once or twice, until shells open, 2–3 minutes.
3. Discard any shells that do not open. Divide mussels and broth between two warm serving bowls (or four, depending on the number of diners), discarding bay leaves.
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