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Mussels with Spanish Green Olives

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Recipe made by the ambassador for Olives from Spain José Pizarro. Spain is the largest producer of olives in the world. The four main varieties of Spanish table olive available from major supermarkets in the UK are: Manzanilla, Gordal, Hojiblanca and Cacereña. Spanish table olives can be served in a different number of ways including: whole, pitted, stuffed with one or more ingredients such as pimento, onion, tuna, anchovy, salmon, almond, etc. It is a healthy seasonal ingredient, with the Spanish olive harvest running from September-March.













Trans-fat Free


1 tablespoon olive oil
½ small red onion
finely diced
1 clove garlic
100 grams chorizo sausage
freshly diced
1000 grams mussels
150 millilitres white wine
16 each green olives
spanish such as manzanilla, pitted and halved
1 each thyme
1 x black pepper
freshly ground
1 tablespoon parsley leaves
freshly chopped and flat-leaf


In a large pan heat the olive oil over a medium heat. Fry onion and the garlic in the olive oil for 3 minutes or just as the garlic changes to golden.

Add the chorizo and fry until it starts to crisp – discard some of the fat from the chorizo if it is too much.

Put the mussels in the pan, with the wine, olives and the sprig of thyme and cover.

Cook for about 4 minutes or until the mussels have opened; discard any mussels that have remained shut.

Add some fresh black pepper and the chopped parsley and serve immediately.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 508g (17.9 oz)
Amount per Serving
Calories 73929% of calories from fat
 % Daily Value *
Total Fat 24g 37%
Saturated Fat 6g 31%
Trans Fat 0g
Cholesterol 162mg 54%
Sodium 1245mg 52%
Total Carbohydrate 9g 9%
Dietary Fiber 0g 2%
Sugars g
Protein 132g
Vitamin A 16% Vitamin C 62%
Calcium 11% Iron 99%
* based on a 2,000 calorie diet How is this calculated?


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