Easy Steamed Mussels Traditional Spanish Tapa/Appetizer 🇪🇸 Recipe by Aghata Sunsi
 Aghata Sunsi @cook_112377337 Steamed mussels (mejillones al vapor) are a classic Spanish appetizer that’s quick, easy, and full of flavor. Made with just a few simple ingredients, this traditional tapa is perfect for family lunches, dinners, or gatherings. Ready in under 10 minutes, it brings the fresh taste of the sea right to your table. Serve with lemon and crusty bread for an authentic touch! Steamed mussels (mejillones al vapor) are a classic Spanish appetizer that’s quick, easy, and full of flavor. Made with just a few simple ingredients, this traditional tapa is perfect for family lunches, dinners, or gatherings. Ready in under 10 minutes, it brings the fresh taste of the sea right to your table. Serve with lemon and crusty bread for an authentic touch! Easy Steamed Mussels - Traditional Spanish Tapa/Appetizer 🇪🇸 Share its first Cooksnap! Steamed mussels (mejillones al vapor) are a classic Spanish appetizer that’s quick, easy, and full of flavor. Made with just a few simple ingredients, this traditional tapa is perfect for family lunches, dinners, or gatherings. Ready in under 10 minutes, it brings the fresh taste of the sea right to your table. Serve with lemon and crusty bread for an authentic touch! Steamed mussels (mejillones al vapor) are a classic Spanish appetizer that’s quick, easy, and full of flavor. Made with just a few simple ingredients, this traditional tapa is perfect for family lunches, dinners, or gatherings. Ready in under 10 minutes, it brings the fresh taste of the sea right to your table. Serve with lemon and crusty bread for an authentic touch! Cooking Instructions 10 minutes 1 Clean each mussel making sure they have no rests of seaweed 2 In a medium-large pot add the mussels along with half of a large lemon, 3 crushed garlic cloves, and around 5 whole black peppercorns (add more for a more intense flavor) 3 Cover with the lid and let it steam in medium low heat for about 5-6 minutes 4 Serve with broth from mussels and top it with fresh parsley if you like. Enjoy! 1 Clean each mussel making sure they have no rests of seaweed 1 Clean each mussel making sure they have no rests of seaweed 2 In a medium-large pot add the mussels along with half of a large lemon, 3 crushed garlic cloves, and around 5 whole black peppercorns (add more for a more intense flavor) 2 In a medium-large pot add the mussels along with half of a large lemon, 3 crushed garlic cloves, and around 5 whole black peppercorns (add more for a more intense flavor) 3 Cover with the lid and let it steam in medium low heat for about 5-6 minutes 3 Cover with the lid and let it steam in medium low heat for about 5-6 minutes 4 Serve with broth from mussels and top it with fresh parsley if you like. Enjoy! 4 Serve with broth from mussels and top it with fresh parsley if you like. Enjoy! Share its first Cooksnap! Cooksnaps Did you make this recipe? Share a picture of your creation! Copied! on April 16, 2025 05:25 Spaniard mom in the US sharing spanish & brazillian cuisine + healthy recipes that actually taste good Comments Similar Recipes Baby Scallop Tapas Baby Scallop Tapas I came up with this recipe when I was thinking of a dish with crispy-fried bacon (made from fatty pork belly). The crispy-fried bacon brings out the lovely flavor of the baby scallops, and they turned into a delicious appetizer. This is an easy recipe that you can make in just 10 minutes. 1) Regarding the baby scallops, the smallest ones that are available from early autumn to early spring (fresh ones are tastier) are the best. 2) Use fatty pork belly bacon to make crispy-fried bacon. (You have to choose it carefully as most of the bacon rashers you can find in Japan are made from lean pork leg meat. 3 )You can brown the scallops nicely if you dust them with flour. 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I can’t find those rosquillas here, and anchovies are hard to come by, but just eating it already makes me feel at home! Chus Molinero Baby Scallop Tapas Baby Scallop Tapas I came up with this recipe when I was thinking of a dish with crispy-fried bacon (made from fatty pork belly). The crispy-fried bacon brings out the lovely flavor of the baby scallops, and they turned into a delicious appetizer. This is an easy recipe that you can make in just 10 minutes. 1) Regarding the baby scallops, the smallest ones that are available from early autumn to early spring (fresh ones are tastier) are the best. 2) Use fatty pork belly bacon to make crispy-fried bacon. (You have to choose it carefully as most of the bacon rashers you can find in Japan are made from lean pork leg meat. 3 )You can brown the scallops nicely if you dust them with flour. 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I made this based on the photo and everyone loved it! You can steam or cook the potatoes in the microwave. It's ok to toss the potatoes and octopus with the ingredients. In Spain, this dish is simmered rather than fried. Recipe by 1646 cookpad.japan Spanish Style Octopus and Potato Appetizer Spanish Style Octopus and Potato Appetizer I was flipping through a guide book on Spain when I found a photo of a delicious looking tapas dish. I made this based on the photo and everyone loved it! You can steam or cook the potatoes in the microwave. It's ok to toss the potatoes and octopus with the ingredients. In Spain, this dish is simmered rather than fried. Recipe by 1646 cookpad.japan Tapas! Tapas! Spanish Tapas are very well known around the world. The original Tapas were made out of bread and Spanish Sausage (chorizo) or Ibérico Ham. They were used to put on top of a cup of wine, that’s where the name comes from (the word “Tapa” means “Lid” or “Cover”). However, nowadays there are a lot of options. The idea of this recipe is to create your own. You can mix your favorite ingredients and they make a great “self service” appetizer. We hope you enjoy our Tapas! My Grilling Spot Tapas! Tapas! Spanish Tapas are very well known around the world. The original Tapas were made out of bread and Spanish Sausage (chorizo) or Ibérico Ham. They were used to put on top of a cup of wine, that’s where the name comes from (the word “Tapa” means “Lid” or “Cover”). However, nowadays there are a lot of options. The idea of this recipe is to create your own. You can mix your favorite ingredients and they make a great “self service” appetizer. We hope you enjoy our Tapas! My Grilling Spot California Farm Tapas: Wood Fired Scampi California Farm Tapas: Wood Fired Scampi Instead of natural manzanita charcoal, I made an oak wood fire in my grill and followed the recipe from cook pad chef Silvia using her ilFornino recipe to grill large scampi for guests. It just happens that my home built stainless steel grill has a 10” wide side door, a chimney and a flat cooking surface, so I built an oak wood fire in the back of the grill and slid a 9” cast iron pan with marinated scampi in the front when the temperature was up to 550F degrees. Thank you, Silvia. Hobby Horseman California Farm Tapas: Wood Fired Scampi California Farm Tapas: Wood Fired Scampi Instead of natural manzanita charcoal, I made an oak wood fire in my grill and followed the recipe from cook pad chef Silvia using her ilFornino recipe to grill large scampi for guests. It just happens that my home built stainless steel grill has a 10” wide side door, a chimney and a flat cooking surface, so I built an oak wood fire in the back of the grill and slid a 9” cast iron pan with marinated scampi in the front when the temperature was up to 550F degrees. Thank you, Silvia. Hobby Horseman Tapas Patatas Bravas with Spicy Tomato Sauce Tapas Patatas Bravas with Spicy Tomato Sauce Apparently, there are various kinds of prepping patatas bravas such as fried, baked, etc. This is the way I make it. This is one of the recipes I made when I had a bumper crop of new potatoes and was making lots of recipes using new potatoes. . Make sure to cook down the sauce until the liquid is gone and cook the potatoes until crispy. Recipe by KT121 cookpad.japan Tapas Patatas Bravas with Spicy Tomato Sauce Tapas Patatas Bravas with Spicy Tomato Sauce Apparently, there are various kinds of prepping patatas bravas such as fried, baked, etc. This is the way I make it. This is one of the recipes I made when I had a bumper crop of new potatoes and was making lots of recipes using new potatoes. . Make sure to cook down the sauce until the liquid is gone and cook the potatoes until crispy. Recipe by KT121 cookpad.japan Potato Salad 🥔 !! (“Ensaladilla rusa”, Spanish Tapa 🇪🇸) Potato Salad 🥔 !! (“Ensaladilla rusa”, Spanish Tapa 🇪🇸) Everyone knows that in Spain we have “tapas”, and it’s very common to get together with friends on the weekend to enjoy a few in the sun, sitting on a terrace. One of the most famous ones is “ensaladilla rusa” (Russian salad). Its name has nothing to do with Russia, but that’s what we call it! 🤷🏻‍♀️ It’s a very simple yet delicious potato salad. This one is made in the Murcian style, which comes from a province in Spain where they prepare it differently from the rest. They don’t add the vegetables that are common in other parts of Spain, and the potato is slightly mashed. It’s served with a special rosquilla (a type of crunchy breadstick) that holds up well against moisture, and they place an anchovy on top. I can’t find those rosquillas here, and anchovies are hard to come by, but just eating it already makes me feel at home! Chus Molinero Potato Salad 🥔 !! (“Ensaladilla rusa”, Spanish Tapa 🇪🇸) Potato Salad 🥔 !! (“Ensaladilla rusa”, Spanish Tapa 🇪🇸) Everyone knows that in Spain we have “tapas”, and it’s very common to get together with friends on the weekend to enjoy a few in the sun, sitting on a terrace. One of the most famous ones is “ensaladilla rusa” (Russian salad). Its name has nothing to do with Russia, but that’s what we call it! 🤷🏻‍♀️ It’s a very simple yet delicious potato salad. This one is made in the Murcian style, which comes from a province in Spain where they prepare it differently from the rest. They don’t add the vegetables that are common in other parts of Spain, and the potato is slightly mashed. It’s served with a special rosquilla (a type of crunchy breadstick) that holds up well against moisture, and they place an anchovy on top. I can’t find those rosquillas here, and anchovies are hard to come by, but just eating it already makes me feel at home! 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