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Christmas canapés: “Sardussel” millefeuille

Christmas canapés: sardine and mussel millefeuille

We’re heading towards the final stretch of the Christmas canapé competition with this recipe by Margarita, the author of the Acibechería blog: a millefeuille with sardines and mussels. Sard-ussels.

A simple recipe with a great result. However, Margarita warns us that we should make at least two millefeuilles per person, because they’re so tasty one just isn’t enough. Read more

Christmas canapés: Soft tuna and mussels nougat

Christmas canapés: Soft tuna and mussels nougat

A few of you are surely thinking… nougat in a starter? Nougat canapés? Well yes, my friends, because Sofía has got out her ladle and has prepared a very special “turrón” (nougat) for our Christmas canapé competition. Read more

Mussels and cream cheese snacks

Mussels and cream cheese snacks

Last week we dedicated a post to compiling pintxo recipes using tinned fish, and you liked it so much that we’ve decided to publish a new pintxo, so you can carry on enjoying these tasty snacks. And luckily we had this recipe sent in by María de Gracia for our recipe competition handy. Read more

Vegetable salad snacks

Vegetable salad snacks

My seafood-loving friends, our friend Juana from the blog La Cocina de Juani proposes a period snack. A classic pintxo in our gastronomy: The comforting vegetable salad! The star dish at Sunday family lunches. A Sunday treat, a mouthful of tradition. Pure pleasure.

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Stuffed hake

Stuffed hake recipe

How we love tins of food! As a snack, as a main ingredient or as the perfect complement for a recipe… Tinned seafood is simply great and versatile. Rosalía from the Ross Gastronómica blog knows this well and has prepared a fabulous dish with our Serrats mussels. Hake filled with its green sauce and a stuffing that is pure flavour. We can already hear our gastric juices in the distance… what about yours?

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Rice and mussels salad

inglés ensalada-arroz-mejillonesMussels deserve an ovation. They are a seafood with a special flavour, a great source of iodine and omega3, and are also rich in vitamin B2, selenium and manganese. Oh, and they’re pure protein. What more can you ask for?

Once you start you just can’t stop eating them.

Eneko, who is very smart, already knows all this and has sent in a recipe for our competition. What do you say we combine these mussels with some rice in a tasty and fresh salad?

Pure pleasure.

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Christmas canapés: tuna, anchovy and mussel sushi selection

Christmas canapés: tuna, anchovy and mussel sushi selection

If you’ve been put in charge of the Christmas canapés for this year’s family meals, you’re in the right place, because there’s no shortage of ideas here. For example, this sushi selection proposed by Juana (La cocina de Juani).  Surprise your family with this Cantabrian-Japanese fusion cuisine! Read more

Simple, fast and delicious Christmas canapés with Serrats Preserves

Simple, fast and delicious Christmas canapés with Serrats Preserves

It’s official! It’s now December and we’re kicking off the Christmas canapé competition season!

We will publish them throughout December, so that everyone can use and enjoy ideas for their dinners and lunches, and after Christmas we’ll choose the winning recipes.

We’ll start with a delicious proposal by Agustín that we can prepare in a moment. Read more

Pasta and seafood salad with honey and mustard vinaigrette

Pasta and seafood salad with honey and mustard vinaigrette

Look at this great salad sent in by Toñi! A salad with a real seafood taste, as fish is the main ingredient along with the pasta. It has a bit of everything, and all well dressed with the honey and mustard vinaigrette.

We’re sure that you’ll love it and that you’ll want to try more recipes by Toñi, so we invite you to have a look at her blog Mi Cocina – Carmen Rosa, where you’ll mostly find typical recipes from Malaga. Read more

Mussels in vinaigrette salad

Mussels in vinaigrette salad

The weekend is here! And to celebrate it we have this salad sent in by Manuel. Wholesome, tasty, eye-catching… You just have to choose the moment and the company; you already have the recipe. Bon appétit! Read more