Steamed Mussels with Bay Leaf Pimenton and Potato Spanish Recipe

Steamed Mussels With Bay Leaf Pimenton And Potato Spanish Recipe

Ingredients

• 1 pound yukon gold potatoes
• sea salt to taste
• 32 mussels
• 1 bay leaf
• ¼ cup spanish extra-virgin olive oil
• ½ teaspoon sweet pimenton (spanish smoked paprika)

Method

1. Boil the potatoes in a pot of salted water until easily pierced with a fork, about 25 minutes
2. Meanwhile, put the mussels in a medium pot, with the bay leaf and 1 cup water
3. Cover the pot and bring to a boil over high heat to steam the mussels
4. As the mussels open, transfer them to a mixing bowl with tongs or a slotted spoon
5. Once all the mussels have opened, use a paring knife to separate the mussels from their shells, holding the mussels over the mixing bowl to catch any juices
6. Set the mussels aside
7. Strain the juices that have collected in the mixing bowl into a small pot, bring to a boil, and reduce by two-thirds, about 2 minutes
8. Transfer to a mixing bowl and set aside to cool to room temperature
9. Whisk the olive oil into the reduced juice and add the mussels
10. Set aside to marinate for about 5 minutes
11. Drain the potatoes and peel as soon as possible so the skins come off easily
12. Return the potatoes to the pot and mash roughly
13. Divide the potatoes among 4 plates and top each with about 8 mussels
14. Spoon some of the marinade over the potatoes, then sprinkle with pimenton and season to taste with sea salt

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