• Ingredients: 18
  • Serves: 8

Mussels in romesco sauce with *available at hispanic markets and some specialty foods shops.


For sauce

  • *available at Hispanic markets and some specialty foods shops

For gnocchi

  • a 10-ounce package frozen chopped spinach
  • 1 cup whole milk
  • 2/3 cup freshly grated Parmesan
  • 1 large egg yolk
  • 2 tbsps. all-purpose flour plus additional for forming gnocchi
  • freshly grated nutmeg to taste


For topping

  • Special equipment: a mandoline or similar manual slicer such as a Japanese ; a deep-fat thermometer

For dipping sauce:

  • Special equipment: a 12-inch bamboo steamer; a 6-inch rolling pin or dowel; a well-seasoned 14-inch wok with a lid



Make sauce:

  1. Step 1 In a small bowl soak chilies, flesh sides down, in vinegar 30 minutes. Remove chilies, reserving vinegar in bowl, and scrape flesh from skins of chilies, discarding skins.
  2. Step 2 In a heavy skillet cook almonds in 2 tablespoons oil over moderately low heat, stirring, until golden and transfer with a slotted spoon to paper towels to drain.
  3. Step 3 Heat oil remaining in skillet over moderate heat until hot but not smoking and fry bread, turning it, until golden.

    For this step you will need

  4. Step 4 In a skillet heat remaining oil over moderate heat until hot but not smoking and cook onion, stirring, until edges are just golden.
  5. Step 5 Add garlic and cook, stirring, until garlic is pale golden. Add chili mixture, almonds, bread cubes, tomatoes, and paprika and cook, stirring occasionally, 2 minutes.

    For this step you will need

  6. Step 6 In a food processor purée mixture coarse and season with salt. Sauce may be made 1 week ahead and chilled, covered.
  7. Step 7 In a heavy kettle stir together wine, water, and 1 cup sauce, reserving remaining sauce for another use, and bring to a boil.
  8. Step 8 Transfer mussels to a serving dish, discarding any unopened ones. Simmer sauce, stirring, until reduced and thickened slightly and spoon over mussels.

Nutrition information

Calories 318 Carbohydrates 12 g (4%)
Fat 22 g (34%) Protein 15 g (31%)
Saturated Fat 3 g (16%) Sodium 367 mg (15%)
Polyunsaturated Fat 3 g Fiber 2 g (6%)
Monounsaturated Fat 15 g Cholesterol 32 mg (11%)