**Mussels with Cava and Roasted Carrot Romesco** A sweet carrot-and-almond sauce adds extra flavor and enriches the delicious mussel cooking broth.

Ingredients

• 2 tablespoons extra-virgin olive oil

• 1 large carrot, cut into 1/2-inch pieces

• 1 orange bell pepper, cut into 1/2-inch pieces

• 2 scallions—white and light green parts sliced, dark green parts reserved

• 2 plum tomatoes, chopped

• 2 tablespoons chopped salted roasted almonds

• 1 teaspoon sherry vinegar

• 1/8 teaspoon pimentón de la Vera

• Kosher salt

• 2 tablespoons unsalted butter

• 2 pounds mussels, scrubbed and debearded

• 1/4 cup dry Cava

• 1/2 cup bottled clam juice

• 2 tablespoons heavy cream

• 2 tablespoons chopped parsley

• Toasted country bread brushed with olive oil, for serving

---

Instructions

1. Preheat the oven to 425°. In a large ovenproof skillet, heat the olive oil. Add the

   carrot and bell pepper and cook over moderate heat, stirring occasionally, until

   lightly browned, about 8 minutes. Stir in the sliced scallions and tomatoes.

   Roast the vegetables in the oven until tender, about 10 minutes.

2. Scrape the vegetables into a food processor. Add the almonds, vinegar and

   pimentón and puree until smooth. Season the romesco with salt.

3. In an enameled cast-iron casserole, melt the butter. Thinly slice the reserved

   scallion greens and add to the casserole. Cook over moderate heat, stirring, until

   softened, 1 minute. Add the mussels, Cava, clam juice, cream and 1/2 cup of the

   carrot romesco and bring to a simmer. Cover and cook until the mussels open,

   about 3 minutes. Discard any that don’t open.

   Season with salt and stir in the parsley.

4. Serve the mussels with the toasts and the remaining romesco.

---

This Recipe Is Published Here

bon appetit