Mussels in Green Sauce Madrid (Mejillones En Salsa Verde Madrid)

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“This is a wonderful appetizer for 4 people, or a main dish for 2 people. The original recipe came from a wonderful Spanish restaurant in Baltimore many years ago.”

Ingredients Nutrition


  1. Scrub the mussels under the faucet and remove the beards, and then set aside.
  2. In a 6 quart saucepot place butter, flour, wine, lemon juice and clam juice and bring to a boil over high heat. Add the mussels and return to a boil. Reduce heat to low and simmer covered 3 minutes or until mussels are opened. With a slotted spoon remove mussels to 2 or 4 deep serving bowls or dishes and set aside.
  3. Place the liquid into a blender or food processor and add the parsley, garlic cloves, shallot, salt and pepper and blend well. Pour the sauce over the mussels and serve with a French or Italian bread to sop up the wonderful sauce.

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