Mediterranean Cooking

Mejillones de Galicia Napados (Galician Mussels with a creamy sauce)

Light, fruity and citric, its crisp, fast bubbles are typical of a young wine. On the palate, notes of white flowers and fruits like green apple and pear. Ideal for pairing with all types of aperitivos, salads, light canapés or seafood.

45 minutes

Difficulty

4 people

Seafood

Combining Galician mussels with cream or cheese sauces isn’t very common in Spain, but there are recipes in this style in Belgian and Breton cuisine for example. A touch of mustard and the coriander lighten the dish, adding freshness. What’s more, both the Camembert cheese and the coriander are enhanced by the aromas of a Cava de Guarda Brut.

Ingredients

1 kg Mussels, cooked, shell on (PDO Mejillón de Galicia)

250 g Camembert

280 g Single cream

16 g Dijon mustard

Fresh coriander

Instructions

Remove the rind from the Camembert, add the cream and bring to the boil.

Remove from the heat, and allow to infuse for 30 minutes.

Then add the mustard and blend.

Arrange the mussels on a serving platter, cover with the sauce and add a small coriander leaf to each for a hint of freshness.

We recommend dehydrating the coriander in the oven for 12 hours at 60ºC and then blending it with oil to make a coriander oil. Impress your guests with a dish they might find in a fine dining restaurant!

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