Receta de otoño: mejillones al vapor con salsa de mojo

Fall Recipe: Steamed Mussels with Mojo Sauce

The mussel season runs from the beginning of September to the end of April, these months being one of the best times to consume this popular mollusk that has more than a thousand recipes throughout the globe, each one adapted to each region.

Today Elena Aymerich brings us this delicious recipe inspired by the gastronomy of the Canary Islands: fresh mussels steamed in white wine with green and red mojo sauce. Without a doubt a recipe to lick your fingers!


  • 1 kilo of mussels
  • 50 ml white wine


  • 2 cloves of garlic
  • 6 sprigs of parsley
  • 6 sprigs of fresh cilantro
  • 50 g green pepper
  • The juice of half a lemon or 15 ml of vinegar
  • 200 ml olive oil
  • 50 ml of water
  • 1 piece of cake
  • 1 teaspoon salt


  • 4 cloves of garlic
  • 1 teaspoon cumin
  • 1 tablespoon paprika
  • 1 chilli 
  • 10 almonds
  • A piece of cake
  • 15 ml of vinegar
  • 150 ml olive oil
  • 500 small potatoes 
  • coarse salt


Wash, clean and remove the beards from the mussels .

Put them in a large saucepan over high heat, cover and let them cook in their own juice until they are all open. Reserve.

Put all the mojo ingredients in the blender without moving it until it begins to emulsify. 

Put the potatoes in a saucepan where they fit snugly, cover them with water and add salt until they float. Cook the potatoes until they are tender when pierced. Throw away the water with salt and put it back in the saucepan on the heat until all the water evaporates and they remain wrinkled from the salt and heat.

Serve the mussels with the mojo and potatoes.

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