Mussels with rosé cava

Mejillones al cava rosé

It is a seafood dish with a delicious, very smooth and creamy cava sauce, perfect for taking advantage of a leftover bottle of cava.

We can prepare these mussels both for appetizers and as a starter and they look equally good with both normal and rosé cava. Quick to prepare and very festive for any occasion of the year.

Ingredients: 4 people
  • 1kg of mussels
  • Water
  • 1⁄2 lemon slice
  • 4-5 pepper balls
  • 2 slices of ginger
For the sauce:
  • 100 g of red onion
  • 30 ml olive oil
  • 350 ml of rosé or brut nature cava at room temperature
  • 350 ml evaporated milk or cream at room temperature
  • Salt
  • Pepper
  • Chopped parsley
  • 1 dessert spoon of cornstarch
  1. Clean the mussels well under running water, using a knife to remove any filaments that appear between the two shells and any small attached crustaceans.
  2. Place two inches of water, the lemon slice, the pepper and the ginger in the low 24 cm Optima saucepan . Place the Optima drainer with the clean mussels and cover. Boil for a few minutes until they have opened. Reserve covered.
  3. Finely chop the onion and fry with the oil in the Magma 24 cm high saucepan until transparent.
  4. Add the cava and let the alcohol evaporate for a minute, then add the evaporated milk, salt and pepper and let it reduce over medium heat until it has reduced a little. Add the cornstarch dissolved in cold water and let it thicken, stirring so it doesn't stick.
  5. Pour the mussels carefully and mix so that they are well coated with the sauce and sprinkle with chopped parsley. Serve immediately.
Mussels-in-cava-rosé_CHE7309-(10).jpgphotoshop3 Photographs and recipe by Silvia .

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