Spanish Mussel & Clams

Prep Time
Cook Time
Ready In

"I saw this being made by Justine Schofield on the Everyday Gourmet television show. I have made this using white wine, but I think this would have an interesting flavor using the sherry as in this recipe. I am hoping to make this using the sherry very soon."

Original recipe yields 4 servings


  • Serving Size: 1 (386 g)
  • Calories 460.8
  • Total Fat - 27.8 g
  • Saturated Fat - 4.2 g
  • Cholesterol - 78.2 mg
  • Sodium - 1198.7 mg
  • Total Carbohydrate - 15.3 g
  • Dietary Fiber - 1.7 g
  • Sugars - 2.7 g
  • Protein - 36.9 g
  • Calcium - 126.1 mg
  • Iron - 7.9 mg
  • Vitamin C - 20.9 mg
  • Thiamin - 0.3 mg

Step 1

Place the saffron into the warm sherry to steep for about 5 minutes or so.

Step 2

Put the onion, garlic, capsicum and chorizo in a food processor and blend until finely chopped. Add the oil and pulse 3-4 more times.

Step 3

Heat a large sauté pan or pot over a medium heat and add chorizo mixture. Cook for about 3-4 minutes to release the oils. De glaze the pan with the saffron and sherry and turn the heat up to medium-high & add the bay leaf and mix to coat everything in the oil. The capsicum and onion should be very soft.

Step 4

Add in the tomato puree and bring to the boil. Finally add the mussels, then followed by the clams. Stir mussels and clams to coat them in the sauce & place the lid on and cook for 3-4 minutes, shaking the pot half way to ensure they cook evenly. They are cooked when the shellfish open.

Step 5

Taste and check seasoning. Although Note that the seafood should be salty enough.

Step 6

Toss with the fresh parsley, and serve immediately in a large bowl or platter with crusty bread.

Tips & Variations

No special items needed.