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recette, facile, moules, espagnoles



-1 pound of mussels

-½ cup of white wine

-1 clove of garlic, finely chopped

50 ml of olive oil

3 tomatoes, finely diced

-1 French shallot, finely chopped

-1 tbsp. original Firebarns

-1 tbsp. smoked paprika

-1 green onion, chopped

Salt and pepper to taste

Picata Ingredients:

-1 cup of parsley

100 g. almonds

-125 ml. olive oil

-1 clove of garlic, chopped

-1 large slice of bread, previously toasted and cut into small cubes.

A few drops of the original Firebarns


In a food processor, combine all the ingredients for the Picata and set aside.

In a large saucepan over medium heat, sauté the garlic and shallot for 2 to 3 minutes. Then add tomatoes, paprika, Firebarns Original and white wine. Bring the mixture to a boil and add the mussels, cover and cook until the mussels open. (Discard any that have not opened).

Serve with broth and Picata and sprinkle with green onions.

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