Mussels and Albarino white wine is a mighty fine combination. When enjoyed in Santiago de Compostela or Pontevedra, in gorgeous Galicia; they taste even better. Add a tomato and olive sauce and, bingo! you have a meal to remember. Here is the recipe.


  • 1 kilo of mussels
  • 300 ml of Albariño wine
  • 6 shallots, finely chopped
  • 2 garlic cloves, finely chopped
  • 2 tablespoons of olive oil
  • 100 grams of black olives, stoned and chopped
  • 100 ml of tomato sauce
  • 15 grams of fresh parsley, chopped
  • 2 tablespoons of dried breadcrumbs
  • salt and black pepper


Preheat the oven to 200 Celsius or gas mark 6. Scrub and rinse the mussels well, once again removing any beards. Discard any broken or unopened mussels. Steam them as in the earlier soup recipe, but replace the water with the white wine. Once cooked, throw away unopened mussels. Remove one half of each shell and arrange the mussels on the remaining half shells in four individual heatproof dishes. Strain the cooking liquid and preserve. Fry the shallots and garlic in the oil without letting them colour. Add the reserved liquid and bring to the boil. Cook over a medium to high heat until reduced by half. Add the olives, tomato sauce, parsley, salt and pepper. Simmer for 2-3 minutes and pour over the mussels. Sprinkle with the breadcrumbs and bake in the preheated oven for 10 minutes. Serve hot and with lots of bread to mop up the lovely juices.