Barcelona Mussels Recipe – A Keeper – 25 Minutes

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Barcelona Mussels Recipe – It was 1959 and I was in the Coast Guard on a ship headed from Brooklyn to Naples. After 7 days at sea we had gone through the Straits of Gibraltar and docked in Barcelona, Spain.

Some of us were given liberty and didn’t have to report back until muster the following morning. I had made friends with a few of the crew that were my age and rank so we teamed up and hit the streets.

The first thing that we did was to find an exchange and got Spanish money to fund our adventures. I held out a ten dollar bill to the guy at the counter and he looked at me like I was nuts. I indicated “yeah” and was given more Spanish cash than I had pockets for. I wound up stashing some in my socks and even in my underwear. I still had some leftover even after all of our shenanigans.

One of the guys was portuguese from Newark and another was puerto rican from Manhattan. They were our interpreters,, kinda.

We did everything that young sailors would be expected to do, and more, after a week at sea. But, back to the Barcelona mussels recipe.

We went to this local restaurant that was just opening up for the evening. As soon as they saw us they got an “oh shit” look on their faces and started pushing some tables together for us.

We sat down and while we were trying to understand the menu the waiter – without asking – poured us all some red wine. Wow, it was good!

Then he came back with our “tapas” aka appetizer. It was this Barcelona Mussels Recipe and, again, wow, IT was good too! They served it in a big bowl with a couple of big spoons. We each were given our own small soup bowls to get our share.

And, a big plate of hot crusty bread for dipping.

I made it the other night and of course it reminded me of my visit to Barcelona and I started recounting it again for Gammy.

She rolled her eyes and said, “Jack, I’ve heard all about that already.”

Anyway, here goes.

About the mussels. We can’t get any good fresh ones here in the Austin area so we just go with these cleaned, cooked and frozen ones that are found in the local grocery store.

Barcelona Mussels Recipe-2-poppopcooks.com

Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom.

Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks.

When the onion has become translucent – about 5 minutes – add the chopped garlic and cook for just a minute or so. Don’t let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth).

Mix it all together, turn the heat up to medium high and bring it up to a simmer,

When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up – about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don’t open.

Barcelona Mussels Recipe-3-poppopcooks.com

In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop’s easy homemade bread for dipping and some Spanish Tempranillo red wine.

Barcelona Mussels Recipe-5-poppopcooks.com

Altogether we had a super, quick and easy  weeknight dinner with this Barcelona Mussels Recipe.

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Prep Time 10 minutes
Cook Time 15 minutes
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Prep Time 10 minutes
Cook Time 15 minutes
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Instructions
  1. Put a skillet that is big enough to handle the mussels on at medium heat. Swirl in enough extra virgin olive oil to cover all of the bottom. Add the chopped onion and stir to get it spread out and stir it a few more times as it cooks. When the onion has become translucent - about 5 minutes - add the chopped garlic and cook for just a minute or so. Don't let the garlic get brown. Then the tomatoes, salt and pepper, red pepper flakes, paprika and red wine (or white wine or chicken broth). Mix it all together, turn the heat up to medium high and bring it up to a simmer,
  2. When the the liquids have reduced a little put in the mussels. Stir everything together and stir again a few times as the mussels heat up - about 6-8 minutes. If you are using fresh mussels just cook them until they open up and throw away any that don't open.
  3. In Spain it is almost always served with rice and sometimes with pasta. The Italian in me kicked in and I opted for some pasta with mine and some spinach and tomato salad with feta cheese and a little loaf of Poppop's easy homemade bread for dipping and some Spanish Tempranillo red wine.
    Barcelona Mussels Recipe-5-poppopcooks.com
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Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers – 25 Minutes – Quick and Easy

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Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers?

WOW….

…….that sounds like a tough dish to make. But it’s not. It definatly qualifies as a quick and easy weeknight meal. 

10 Minutes Prep time and 15 Minutes or less cook time and you will have it on the table.

You could sub chicken tenders or breast cut up into medallions for the Pork Tenderloin and beef or chicken broth for the red wine.

You can get roasted red peppers in a jar off the shelf at the grocery store. We make ’em ourselves and keep a small mason jar of them in the fridge. They are real easy to do and real tasty. Here’s how do it==> Roasted red peppers recipe.

Let’s get it going. 

Put a skillet on at medium high.

Whenever I buy pork Tenderloins I always get at least twice as much as I need for that nights supper and remove the silver skin from all of them with a sharp knife. Then the extra goes in the freezer in zip-locs. That’s where tonight’s pork tenderloin came from.

Slice the pork tenderloins crossways into about 3/8″- 1/2″ thick slices.

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Drizzle enough olive oil into the skillet to barely coat the bottom. Put the pork tenderloin medallions into the skillet getting them all spread out . Sprinkle with salt and pepper. Give them one minute a side max.

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Add the red wine, the butter, the roasted red peppers and the garlic. 

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Mix it all together and when the wine has reduced and thickened up a little it’s time to serve and enjoy your Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers. Bon Appetit!!  

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I multi tasked and put together some penne pasta aglio e olio as my starch tonight. Gammy is gluten free and paleo so she had spaghetti squash aglio e olio as her side dish. 

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Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers - 25 Minutes - Quick and Easy
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Cuisine American, French
Prep Time 10 minutes
Cook Time 15 minutes
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Cuisine American, French
Prep Time 10 minutes
Cook Time 15 minutes
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Rating: 5
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Instructions
  1. Put a skillet on at medium high. Slice the pork tenderloins crossways into about 3/8"- 1/2" thick slices.Drizzle enough olive oil into the skillet to barely coat the bottom. Put the pork tenderloin medallions into the skillet getting them all spread out . Sprinkle with salt and pepper. Give them one minute a side max.
  2. Add the red wine, the butter, the roasted red peppers and the garlic. Mix it all together and when the wine has reduced and thickened up a little it's time to serve and enjoy your Pork Tenderloin Medallions Sautéed in Red Wine with Roasted Red Peppers. Bon Appetit!!
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Shrimp Piccata – Quick and Easy – 25 Minutes

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Shrimp Piccata is another

..quick and easy traditional Italian recipe that..

.. is still a great weeknight dinner for busy people.

In the United States it is most frequently done with chicken breast filets and served with pasta.

We have posted a recipe for chicken piccata and another for Salmon Piccata

In Italy it is most often made with veal and served by itself as the “secundo” or main course.

If you and your gang like shrimp then you will love this Shrimp Piccata. 

You can buy your shrimp already thawed, peeled and deveined in the seafood section of your grocery store. If your shrimp have to be thawed it will just take a couple of minutes in the microwave and a few more to peel and devein.

Put a pot of salted water on at medium high and add the pasta. When the water starts to simmer the pasta will be done. Stir it a few times while it’s cooking. If it is al dente before you are done with the Shrimp Piccata just drain off the water, drizzle in a little olive oil and stir it up getting the pasta all coated with the oil. Put it on an idle back burner to keep warm.

In fact, when the Shrimp Piccata is ready you could heat up the pasta right  in the Shrimp Piccata.

Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan.

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Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley.

Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat.

Bring it up to a fast simmer and after about a minute turn the shrimp over. 

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After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.

Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.

Bon Appetito!

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We had the rest of that nice bottle of white wine – an Italian Soave – with our Shrimp Piccata. 

And of course some of Poppop’s easy homemade bread for dipping!

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Shrimp sautéed in white wine with lemon slices and capers.
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Cuisine Italian
Prep Time 5-10 minutes
Cook Time 15-20 minutes
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Cuisine Italian
Prep Time 5-10 minutes
Cook Time 15-20 minutes
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Instructions
  1. Put a skillet on at medium high and add the butter. While the butter melts slice up the lemon and add the slices to the pan. Give the lemon slices about a minute in the butter then add the salt, black pepper, red pepper flakes (optional), white wine, garlic, capers, basil and parsley. Mix it all together and push it all out to the outside edge of the pan. Add the shrimp laying them out flat. Bring it up to a fast simmer and after about a minute turn the shrimp over. After another minute add the grated parmesan cheese and stir it up as the cheese melts and thickens your Shrimp Piccata.
  2. Serve your Shrimp Piccata over the pasta and top it with some grated parmesan. and parsley flakes.
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Shrimp Scampi – Quick and easy – 20 Minutes Max

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Shrimp Scampi….

……..is quick and easy and delicious!

Shrimp Scampi will be at the top of your list of “go to” choices when you want to keep it simple but still would like it to be real good and…..

……for a great game day finger food just forego the pasta and serve your Shrimp Scampi with toothpicks!

Shrimp Scampi is a basic simple Italian dish of just a few ingredients that you will not mess up.

In fact any fancy Italian restaurant has to keep it simple to have it turn out well and they cannot make it any better than you are going to.

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Put a pot of salted water on for the pasta and if the shrimp have to thaw out put them in a bowl of water.

While the coming to a boil and the thawing out are going on lets put together a salad for tonight’s veggie and chop up the garlic. Caprese Salad would be our choice for our Italian mood dinner.

Caprese salad-poppopcooks.com

The salad is ready, the shrimp have thawed out and the pasta water is boiling.

Put the pasta in the pot of water and stir it right away to keep it from sticking together. Remember to stir it a few times as it cooks.

Put on a skillet that is large enough to handle all the shrimp laid out flat. Set the burner at medium and add the olive oil and 1/2 of the butter. When the butter has melted put in the garlic.

 

As soon as you get the fragrance of the garlic cooking add the salt, pepper, parsley and red pepper flakes.

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Stir it all together and lay the shrimp out in the skillet. Give the shrimp just half a minute to a minute a side depending on their size.

Then put in the rest of the butter, squeeze in the lemon juice and add the white wine. Oh, and a splash of the pasta water

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Stir it all together and just a minute or so after it comes up to a simmer…….

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……..enjoy your quick and easy, homemade, better than a restaurant Shrimp Scampi!

Bon Appetito!!

Oh yeah and a chilled bottle of Pinot Grigio or Soave will complete that “sitting in a restaurant” feeling.

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Shrimp sautéed in butter, garlic and white wine.
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Rating: 5
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
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Cuisine Italian
Prep Time 10 minutes
Cook Time 10 minutes
Servings
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Votes: 1
Rating: 5
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Instructions
  1. Put a pot of salted water on for the pasta and if the shrimp have to thaw out put them in a bowl of water. While the coming to a boil and the thawing out are going on lets put together a salad for tonight's veggie and chop up the garlic. Caprese Salad would be our choice for our Italian mood dinner.
  2. The salad is ready, the shrimp have thawed out and the pasta water is boiling. Put the pasta in the pot of water and stir it right away to keep it from sticking together. Remember to stir it a few times as it cooks. Put on a skillet that is large enough to handle all the shrimp laid out flat. Set the burner at medium and add the olive oil and 1/2 of the butter. When the butter has melted put in the garlic. As soon as you get the fragrance of the garlic cooking add the salt, pepper, parsley and red pepper flakes.
  3. Stir it all together and lay the shrimp out in the skillet. Give the shrimp just half a minute to a minute a side depending on their size. Then put in the rest of the butter, squeeze in the lemon juice and add the white wine. Oh yeah, and a splash of the pasta water.
  4. Stir it all together and just a minute or so after it comes up to a simmer enjoy your quick and easy, homemade, better than a restaurant Shrimp Scampi!
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