Mediterranean Cooking

Salpicón de Mejillón de Galicia

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This Cava is the ultimate in complexity. With great aromatic intensity, Cava Gran Reserva stands out for having its own personality and complex aroma, thanks to more than 30 months aging in bottle.
45 minutes
4 people

This starter is based on the idea of a traditional seafood salpicón, with fresh veg and vinaigrette, and gives the PDO Mejillón de Galicia the starring role it deserves. The result is an unusual dish that marries a creamy prawn mayonnaise with the texture of the mussels, enhancing their taste of the sea and contrasting with the pickles.

For a refreshing touch, a Cava Gran Reserva Brut Nature makes an ideal companion for the dish, as its complexity harmonises with the seafood flavours of the mayonnaise and the mussels. What’s more, the apple notes in the vinegar add a hint of fruitiness.


1/2 Courgette
1/2 Red pepper
1/2 Onion
100 g Cava vinegar
500 g Cooked mussels (PDO Mejillón de Galicia)
200 g Apple cider vinegar
For the prawn mayonnaise:
Half an egg
200 g Sunflower oil
100 g prawn heads


Very finely dice the courgette and red pepper (3 mm x 3 mm). Pickle the veg in the Cava vinegar for an hour. This will give a lightly pickled result.
Meanwhile, fry the prawn heads in the oil, strain, and emulsify the oil with the egg to obtain a strongly flavoured seafood mayonnaise.
Lastly, pickle the mussels in the apple cider vinegar for 10 minutes to add a slight vinegary note for a deliciously different dish.

If you can’t get Cava vinegar, use white wine vinegar.

Apple cider vinegar is used to pickle the mussels because it’s mild, and will respect their texture and flavour. You could use a different kind of vinegar, but in this case be sure to modify the maceration time.

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