Easy to make, intensely flavorful Spanish Mussels are a must-make dish that combines sweet, tender mussels and infuse them with rich Spanish flavors! You’ll adore just love how delicious these mussels are with flavorful smoked paprika, saffron, garlic, and wine!
Smoky, rich, and soaked in a perfectly flavored broth – Spanish mussels are a meal that will impress everyone!
Elevate dinner tonight with my Spanish steamed mussels! They’re drenched in an incredible white wine tomato sauce that’s infused with rich garlic and onion, smoky paprika, crisp wine, and flavorful saffron! The sauce is out of this world flavorful!
Making steamed mussels is also super easy too! The whole recipe just takes 30 minutes from start to finish to create, but it’ll taste like it’s from a gourmet restaurant!
❤️ Why You'll Love This Recipe!
Packed With Flavor! Onions, garlic, smoked paprika, saffron, and wine flavor this amazing recipe! You’ll want to drink the broth when you’re done!
So Easy! Seafood dishes are typically so fast and easy to make! This one is no exception!
A Special Meal! Rich, flavorful mussels steamed in a Spanish-style broth are so perfect for date night or a dinner party! Everyone will be impressed with this dish!
Saucy, smoky Spanish mussels have an amazing sauce you can bring together in no time! Don’t skip the smoked paprika! The flavor is so amazing.
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
- 3 tablespoons Olive Oil -- Extra virgin olive oil (EVOO) is the best for this dish! I like to use a spicy Spanish extra virgin olive oil.
- ½ cup White Onion – You want this to be chopped! ½ cup of onion is equivalent to half a large onion or 1 small onion.
- ½ tablespoon Garlic – Garlic should be minced for this recipe! You can mince your own or use jarred, pre-minced garlic.
- 1 teaspoon Smoked Paprika – Smoked paprika is a staple seasoning in Spanish cuisine! It gives unmistakable smoky, savory flavor!
- 1 pinch Spanish Saffron – I love the beautiful red-orange color and fragrant aroma that saffron gives the mussels! (See Tips & Recipe Notes)
- Salt & Pepper – This should be to taste! Be sparing with the salt because mussels release saltwater into the dish.
- ½ cup Dry White Wine – Use your favorite white wine here! You want it to be something you’d like to drink too.
- 14.5 ounces Diced Tomatoes – This is equivalent to one standard can of diced tomatoes. You’ll want the tomatoes to be drained for this recipe.
- 2 pounds Mussels – The mussels should be scrubbed and de-bearded to be ready to cook!
- Clam Juice – Clam juice adds a salty, fresh seafood flavor to the mussel broth that’s absolutely delicious!
- Lemon Juice – Lemon adds a bright, clean flavor to the mussel broth. I prefer to use fresh lemon juice.
- Parsley – Fresh, chopped parsley adds flavor! It’s also a beautiful garnish. The lovely green color is the perfect contrast for the rich, red broth.
🔪 Step-By-Step Instructions
Spanish mussels are such a great dinner party dish! It’s ready in 30 minutes, so you can spend more time entertaining your guests!
- Sauté Onions & Garlic – In a large, heavy-bottomed saucepan or pot, heat 3 tablespoons of olive oil until the oil is shimmering and about to start smoking. Then, add ½ cup of diced white onion and sauté for 3 to 4 minutes until just becoming opaque. Next, stir in ½ tablespoon of minced garlic, 1 teaspoon smoked paprika, 1 pinch of Spanish saffron, and salt & pepper to taste. Be sure to be sparing with the salt – you can always add more later!
- Add Mussels. After the adding the seasonings, deglaze your pan with ½ cup dry white wine for 1 to 2 minutes. Make sure to scrape the bottom of the pan to release any delicious browned bits. Next, add 1 14.5-ounce can of drained, diced tomatoes and mix well. Then, add 2 pounds of prepared mussels to your saucepan and cover. Steam for 1 minute.
- Finish Steaming Mussels. After the minute is up, pour in the ¼ cup clam juice, 1 teaspoon lemon juice, and stir in 2 tablespoons of fresh, chopped parsley. Continue to cook, stirring occasionally until your mussels are opened (about 5 minutes). Discard any unopened mussels! Remove from heat and serve immediately.
My saucy Spanish mussels are an amazing appetizer or dinner! Garnish with lemon wedges and extra fresh, chopped parsley. I love to serve the mussels with a big piece of French bread to soak up all the incredible broth! Enjoy!
💭 Angela's Tips & Recipe Notes
- If you cannot find saffron, try turmeric! Saffron can be expensive or hard to find in some locations. A pinch of turmeric provides a similar color and flavor profile!
- When preparing the mussels, make sure to scrub and debeard them! You want the mussels to be free of any sand or dirt and the small group of fibers (the beard) has been pulled off.
- Make sure that any mussels that have opened before cooking or remain closed after cooking have been discarded. These are spoiled and are unsafe to eat!
- Smoked Paprika can either come hot or sweet! I recommend using sweet smoked Spanish Paprika, but you can use hot if you’d like a little heat! Try using a half teaspoon of each for an amazing flavor!
- Use a wine you’d like to drink! I recommend a crisp white wine like a Dry Riesling, Pinot Grigio, or even a Chardonnay!
- If you do not drink wine, try using extra clam broth or seafood stock instead.
- I recommend buying fresh, farm-raised mussels! Being rope-grown on a farm makes the mussels less full of sandy grit and gives them a fresh flavor and aroma. When buying mussels, make sure they are wet and smell salty and clean. They should never be fishy!
🥡 Storing & Reheating
Spanish mussels are best kept in the fridge for no more than 3 to 4 days! I personally recommend eating them within 1 to 2 days for the best quality. When you do store them, make sure to put the mussels in a good airtight container or storage bag!
When properly stored in the freezer, my Spanish mussels will keep for 2 to 3 months for the best taste. I like to put them in heavy-duty freezer storage bags to keep them the freshest. Make sure to let them thaw in your fridge the night before cooking!
Reheating Spanish Mussels
I highly recommend reheating mussels on your stove-top to prevent them from becoming rubbery! Simply heat a skillet with a little olive oil over medium and add the mussels.
Heat until steaming or when the internal temperature reaches 145°F (62°C). You can add a splash of extra clam broth or wine to the mussels to help reheat if needed!
🦀 More Great Seafood Recipes
Clam juice or broth is a perfect way to make a seafood sauce! It’s bright and full of fresh ocean flavor without being fishy. Don’t be scared to use it—it really helps make this dish taste so special!
I like to buy black or blue mussels! These mussels are slightly smaller and more tender than green mussels. Green mussels can be slightly chewier and are sometimes harder to find and more expensive.
Black mussels are mild in flavor, tender, and easy to find! Perfect for those just trying out mussels. Blue mussels are small and also easy to find, but they have an intense flavor that’s perfect for seafood lovers.
- 3 tablespoon olive oil (extra virgin)
- ½ cup white onion (chopped)
- ½ tablespoon garlic (minced)
- 1 teaspoon smoked paprika
- 1 pinch Spanish saffron (generous pinch, lightly crumbled)
- each, salt & pepper (to taste)
- ½ cup dry white wine
- 14.5 oz diced tomatoes (drained)
- 2 lbs mussels (scrubbed and de-bearded)
- ¼ cup clam juice
- 1 teaspoon lemon juice
- 2 tablespoon parsley (fresh, chopped)
- Heat a large heavy-bottomed saucepan or pot with olive oil to medium-high heat until the oil is shimmering and just about to begin smoking. Add the diced onion and saute for 3-4 minutes until becoming opaque. Stir in the minced garlic, smoked paprika, saffron, salt, and freshly ground black pepper then continue to saute for an additional minute.3 tablespoon olive oil, ½ cup white onion, ½ tablespoon garlic, 1 teaspoon smoked paprika, 1 pinch Spanish saffron, each, salt & pepper
- Deglaze the pan with the white wine for 1-2 minutes, then add the diced tomatoes and mix well. Add your mussels into the saucepan and cover to steam for 1 minute.½ cup dry white wine, 14.5 oz diced tomatoes, 2 lbs mussels
- Pour in the clam juice, lemon juice, and stir in the fresh parsley. Continue to cook, stirring occasionally, until the mussels are opened (about 5 minutes). Discard any unopened mussels. Remove from heat and serve immediately. Garnish with lemon wedges or slices and more chopped parsley if desired.¼ cup clam juice, 2 tablespoon parsley, 1 teaspoon lemon juice
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Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!
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