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Spanish | |
| 2 pounds baby potatoes, cleaned Kosher salt 1/4 cup Spanish extra-virgin olive oil, plus more for drizzling 2 garlic cloves, smashed 1 fresh bay leaf (dried if fresh is unavailable) 2 pounds mussels (mejillones), cleaned and debearded 1/2 teaspoon pimentón (Spanish smoked paprika) Flaky sea salt | |
| Place the potatoes in a medium saucepan and fill with enough water to cover. Season heavily with salt until the water is fairly salty. Place over high heat and boil until the potatoes are tender when pierced with a fork, 12 to 15 minutes. Drain, then smash slightly with a spoon so the potatoes can soak up the mussel cooking liquid and set aside. In a large saucepan, add the olive oil and sauté the garlic and bay leaf until fragrant. Toss in the mussels and cover with about 1 cup of water. Cover and cook until the mussels begin to steam and open, 3 to 5 minutes. Remove the mussels from the juices and place in a bowl. Place the juices back over the heat and boil until reduced to 1/4 cup. To serve, remove the top shell from the mussels and place in a shallow serving bowl or platter with a lip, along with the boiled potatoes. Garnish with the juices, pimentón, a pinch of flaky sea salt and a hefty drizzle of olive oil. Serve immediately. | |
Unrated | |
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