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By Doreen Colondres

I learned to love mussels and clams while living in the south of Spain. I learned that you can use any good high acid wine, like Albariño, but also Jerez (Sherry wine) and even beer. Mussels, same as clams, are inexpensive, sustainable, and versatile, but this is probably my favorite way to eat them, with a light cream sauce to deep the bread on it. The rule of thumb for an entrée portion of mussels is one pound per person or the same amount if is shared as an appetizer. You can also add saffron or Spanish paprika to this recipe, even tomatoes will work well. They are simply addictive, especially if you pair them with a glass of Albariño or Txakolina.


  • 2.5oz Fermin Iberico Loin, small dice (70g)
  • 1 pound of fresh Mussels (0.45 kg)
  • 3 Tablespoons Olive Oil
  • 1.5oz Leeks, finely diced (40g)
  • 3 Garlic cloves, minced
  • Parsley, minced, to taste1 cup of Albarino wine (or similar)
  • ½ cup Half & Half
  • 2 Tablespoons of butter
  • Spanish or French style Baguette, sliced


Begin by heating olive oil in a large saute pan on medium heat. Add the leeks, garlic, and cook for 3-5 minutes. Once the mixture begins to develop color, add the mussels to the pan and continue cooking for one minute. Add the wine and let simmer for 2 minutes. Lower the heat, add the loin and the butter and slowly stir the saute pan until the butter is fully incorporated. Slowly add the half and half and half of the parsley and cover until the sauce becomes uniform and all the mussels open. Stir gently, frequently and adjust with salt and black pepper to taste. The timing will vary depending on the size of your mussels. Discard any mussels that don’t open. Garnish with remaining parsley and serve with toasted baguette slices.

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