Spicy Tiger Mussels

New Recipe + Our Recommended Wine

Bodegas Martín Códax was founded in 1985 and was named after the most known Galician troubadour whose medieval poems, the oldest of Galician-Portuguese language with the original music, are preserved. In the poems, the troubadour sings to love and to the sea of their coastline.

Since it’s founding, Bodegas Martín Códax has grown and developed; always supporting its people, its land and its culture. The culture is promoted in more than 50 countries over the world.  A project that started with the dream and efforts of a group of winegrowers is now a reality and it is this reality which has let Bodegas Martín Códax become a symbol of Galician wines inside or outside of their borders/country

In the appellation of Rías Baixas, most of vineyards are situated in close proximity to the sea. The soils are low-lying and are very deep, reaching at most 300 meters above sea level. This situation makes sandy and mineral lands, especially granitics and acids, which gives the wine a little hint of saltiness.

Albariño is the main grape of the appellation and one of the most known of Galicia. Its bunches and berries are small and they don’t exceed of 125 grams of weight, allowing for an early ripening. It is a sweet and lingering grape, with high levels of sugar and acidity which give the wines an amazing freshness. Traditionally cultivated in “emparrado”, it is one of the main symbols of Galicia.

Rías Baixas’ climate has an Atlantic influence with cool temperatures and quite a lot of precipitations which decreases in summer time. The average temperature in winter is about 10ºC and there is only a little difference between the day and night. Precipitations are around the 1200 ml. per year.

Martín Códax Burgans Albariño

Excellent by itself or with white meats and fish, scallops etc.. Joyously aromatic on the nose with apple, peach and apricot aromas. Medium bodied and dry on the palate with juicy fruit flavours, clean acidity and a long, mineral-dominated finish

Ingredients & Method

Spicy Tiger Mussels

Pair with Martín Códax Burgans Albariño


  • 1 Kg of Galician Mussels

  • 1 medium sweet onion

  • 1 small green bell pepper

  • 1 large garlic clove

  • 150 ml. tomato sauce

  • fresh eye bird chili or dry cayenne pepper to your liking

  • 1 teaspoon of spicy paprika or Tabasco sauce

  • White wine

  • 50 ml of extra virgin olive oil

  • 2 bay leaves

  • 2 Tablespoons of finely chopped fresh parsley

  • Salt (to your liking)

Spicy Tiger Mussels


  • Clean the mussels under cold running water.

  • Add to a large pot a generous splash of white wine (Ribeiro, Godello, or Albariño), add the mussels and a couple of bay leaves.

  • Cook on high heat (lid on) for 3-4 minutes until all the shells are completely open.

  • Reserve and once lukewarm to your touch deshell them, save the mussels on a separated bowl.

  • Strain the cooking liquid and reserve.

  • Chop in small cubes, the onion, and the green pepper.

  • In a sauté pan with extra virgin olive oil and poach them, together with the finely minced garlic, over medium heat.

  • Remove the seeds from the chili and add them whole into the pan, cook for 6 to 7 minutes or until the vegetables are soft.

  • Add the tomato sauce, mix well and let it simmer for 2 min.

  • Incorporate half a cup of the cooking liquid from the mussels and stir.

  • Add the mussels to the sauce, sprinkle with some parsley and serve immediately. We add a tablespoon (for dessert) of hot paprika to the sauce. You can also add, failing that, a good jet of Tabasco or Valentina sauce to taste. Although do not go overboard because we want it to be spicy but also to be tolerant for diners.

  • We let the sauce reduce another 5-6 minutes over medium heat so that it thickens and gains in flavor intensity.

  • We place the mussels in a bowl. We cover them with a little hot sauce and sprinkle finely chopped parsley on top as a decor.