What with all the recent heat, some of us may be tempted to look to countries like Spain for climatic advice - and culinary inspiration.


  • 15 fresh mussels
  • Baguette for toasting
  • 100 g of 100% Gran Reserva sheep’s cheese (type queso Manchego)
  • Optional: smoked oil
  • 5 tbsp of yoghurt
  • 2 guindilla peppers in vinegar

For the mussel vinaigrette:

  • 1 tin of mussels in escabeche conservas de Cambados
  • Leaves of 3 tarragon branches
  • 10 stems of chives
  • 3 tbsp extra virgin olive oil


  1. Prepare the mussel vinaigrette by mixing the ingredients. Reserve the escabeche sauce from the can.
  2. In a saucepan, cook the washed mussels until they open. Remove the mussels from their shells and place in a bowl. Mix some of the cooking liquid with the escabeche sauce and pour it over the mussels to marinate them.
  3. Finely chopt he 2 chillies into vinegar. Stirinto the yoghurt and season.
  4. Cut cheese into 1-cm cubes. Toast slices of baguette.
  5. Assemble the pintxos by spreading the mussel vinaigrette, then a teaspoon of yoghurt, place a marinated mussel, then a dice of cheese and pierce the whole thing with a toothpick. Drizzle the cheese on top with a drop of smoked oil.

Note: Soaking the chillies in vinegar has greatly reduced their pungency, but they can also be replaced by fresh chillies.


© Kachen/Letz Cook

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