1 kg of “clóchinas”
1 lemon Red pepper
2 cloves of garlic
1 chilli pepper (optional)
1 a good splash of olive oil
1 laurel leaf
Clean the “clóchinas” well with the help of a knife to leave the shells free of hairs and barnacles. Wash the garlic without peeling, give them a sharp knock with the side of the knife to slightly open them. Clean and chop the lemon into eight parts.
In a tall pot place the clean “clóchinas”, the lemon, the garlic, a pinch of paprika, the chilli pepper, if one chooses, a good splash of olive oil, a little water and a laurel leaf.
Cover the pot, place over a medium heat and leave for some 15 minutes or until we see the “clóchinas” have completely opened.
Turn off the heat and leave to stand for a few minutes.
Pour it all into a bowl and serve hot. It can be taken as an aperitif or as a main dish.
Tip: The stock can be used with the “clóchinas” o can be reserved to be used as “fumet” or as a fish base in rices.
Once cooked, the “clóchinas” can be frozen.
Text by: Carol Vegas @carolinavegaslife
Related Article: ‘Clóchina’, the mussel from the ports of Valencia and Sagunto