Mussels may be beloved in many culinary traditions, notably France and Belgium, but few countries embrace them quite like Spain—especially in Galicia, where this humble shellfish is a staple of coastal kitchens.
From hearty stews and fresh salads to croquette fillings and classic mejillones a la marinera, mussels are a versatile favorite. And when it comes to celebrating Spanish cuisine, few do it better than José Andrés.
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The award-winning chef, founder of the humanitarian organization World Central Kitchen, and one of America’s most recognized culinary personalities, has long sung the praises of mussels. He’s shared his love for them in interviews, cookbooks, and—most recently—on Instagram, where he posted a quick and flavorful recipe that’s perfect for busy weeknights.
Cooking mussels without boiling water
“My daughter’s hungry—very hungry,” he says in the video, diving into a dish he calls mussels like popcorn. The method? Surprisingly simple—and no boiling required.
Basic ingredients for a simple, tasty Spanish dish
José Andrés’ method is simple. He starts by chopping a few cloves of garlic then tossing them into a pan with olive oil. Once the garlic turns golden, he adds fresh mussels along with strips of lemon peel and a generous squeeze of lemon juice. The pan is covered with a lid to let the mussels steam. In just a few minutes, the shells will open and the mussels will be cooked and ready to eat.
“It’s a quick and delicious recipe,” he says, offering one key tip: “Once the mussels open, take them out. If any don’t open, don’t overcook them—they’re probably fine.”
And that’s it. He plates them up and explains, “Mussels are like popcorn—but with muscles.” His favorite part? The sauce. “It’s incredible with bread or rice. I love it!”
Simple, fast, and packed with nutrients and flavor—this is José Andrés at his best, turning everyday ingredients into something extraordinary. Whether you’re a seasoned home cook or just looking for a new way to enjoy seafood, this mussel recipe is a must-try.
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