moules espagnoles firebarns original
30 minutes • 2 servings


A recipe for Spanish mussels seasoned with our Original spicy sauce, perfect for the season in full swing. Served with a picata prepared with almonds, parsley, garlic, bread and a few drops of Original hot sauce, this recipe is sure to please fans!


  • 1 lbs of mussels
  • ½ cup of white wine
  • 1 clove of garlic, finely chopped
  • 50 ml olive oil
  • 3 tomatoes cut into small cubes
  • 1 French shallot, finely chopped
  • 1 C. tbsp Original hot sauce
  • 1 C. tablespoon of smoked paprika
  • 1 chopped green onion
  • Salt and pepper to taste


  • 1 cup of parsley
  • 100 g of 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 Original hot sauce


  1. In a food processor, combine all the Picata ingredients and set aside.
  2. In a large saucepan over medium heat, brown the garlic and shallot for 2 to 3 minutes. Then add the diced tomatoes, smoked paprika, Original hot sauce and white wine.
  3. Bring the mixture to a boil and add the mussels, cover and cook until the mussels open. Throw away any that have not been opened.
  4. Serve with the broth and Picata and sprinkle with green onions.


Serge Breton said:

Ohhhhh … trop solide !!!! je le recommande !!!

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