Musclos als cítrics

There are countless ways to prepare mussels, but this recipe of mussels in a citrus and rosemary sauce truly reflects the tastes of Catalonia. I first discovered it on a walk with Mimosa around Montjuïc. It was early summer, so the sun was warm but not yet overbearing, and it was the perfect day to let Mimi roam off-leash, weaving through the hill’s winding paths, with the sweeping views of Barcelona and the Mediterranean as our backdrop.

To my surprise, a new restaurant had popped up—Terraza Martínez. Even though it leans a bit upscale, they have a huge outdoor terrace, and, to my delight, they let Mimi and me sit outside to try their tasting menu. That’s when I first had these mussels in a citrus and rosemary sauce. The flavors were just right—briny like the sea, bright from the citrus, and with a final woodsy note from the fresh rosemary.

For me, this dish embodies Catalan cuisine, where the sea and countryside meet in the simplest yet most flavorful ways. Wild herbs like rosemary, thyme, and fennel grow along the trails, blending with the salty breeze, and fresh seafood is a staple of everyday cooking. It’s been a while since I’ve seen it on their menu, but it’s an easy dish to make at home. Light yet full of flavor, it also makes a fantastic appetizer to share. So here’s my take on it—simple, fresh, and packed with the taste of summer.

What are mussels?

Mussels are one of the most sustainable and affordable seafood options available. These bivalve mollusks thrive in the nutrient-rich waters of the Mediterranean and Atlantic, where they filter and clean the water as they feed. In the United States, mussels don’t often feature in many traditional dishes, aside from cioppino. In Catalonia, however, they are a staple of coastal cuisine. Musclos del Delta de l’Ebre are particularly prized, harvested from the calm waters of the Ebro Delta, where they develop a rich, briny flavor that perfectly reflects their environment.

One of the best things about mussels is how quick and easy they are to cook. Unlike some shellfish, they require minimal preparation—just a rinse under cold water and a check to ensure they’re fresh (discard any that stay open after being tapped). I also like to debeard them and remove any excess algae they might have. Once they hit the heat, the mussels open within minutes, soaking up the flavors of whatever broth they’re cooked in.

My musclos als cítrics recipe

As I mentioned earlier, this recipe is a recreation of the dish I tasted over 10 years ago at the incredible Terraza Martínez. Sautéed onions come together with white wine, freshly squeezed citrus juice, and the fragrant aroma of rosemary to create a beautifully balanced broth.

The main difference in my version is that I cut the citrus peels into julienne strips and sauté them with the onions. This technique not only infuses the onions with the essential citrus oils but also lightly candies the peels, adding texture and flavor while reducing waste.

Ready to give it a go yourself? Keep reading for the full list of ingredients and step-by-step instructions.