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Spanish Mussels

Natalie Salmon

These super smokey mussels are the perfect winter warmer!

Spanish Mussels


  • 2 cloves of garlic

  • 250 milliliters Anisette or Sambuca

  • 8 Cooking Chorizo Sausages

  • 1 pound fresh mussels, scrubbed

  • 400 grams tinned chopped tomatoes

  • 2 handfuls cherry tomatoes, halved

  • 1 handful fresh parsley

  • 2 packs of feta

  • Double Cream

  • Chilli flakes

  • Paprika

  • Salt, pepper

  • Olive oil


  1. In a large sauté pan, cook the sausage until brown over medium-high heat, about 6 minutes. Add paprika, chilli flakes and freshly ground black pepper.

  2. Add the garlic and tomatoes, and cook, stirring, for 2 minutes.

  3. Add the Sambuca, feta and parsley. (And cream if needed)

  4. Add mussels and bring to a boil.

  5. Lower heat and cover, cooking until the mussel shells have opened, about 6-8 minutes.

Spanish Mussels




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