Flank Patatas Bravas and Skewered Mussels with Ham Orange Vinaigrette with Champagne Cranberry Plum Basil Sangria

49 INGREDIENTS • 13 STEPS • 2HRS

Flank Patatas Bravas and Skewered Mussels with Ham Orange Vinaigrette with Champagne Cranberry Plum Basil Sangria

Dive into the vibrant flavors of the Mediterranean with Flank Patatas Bravas and Skewered Mussels with Ham Orange Vinaigrette, paired with a refreshing Champagne Cranberry Plum Basil Sangria. This dish celebrates the harmonious marriage of land and sea, offering a sophisticated yet approachable meal that is perfect for sharing.
This dish draws inspiration from Spanish tapas, bringing together the crispy, comforting allure of Patatas Bravas, the tender, smoky richness of Flank Steak, and the delicate brininess of Grilled Mussels. Each element is infused with bold spices and bright citrus, ensuring every bite is layered with complexity and warmth.
Love This Recipe?
Dive into the vibrant flavors of the Mediterranean with Flank Patatas Bravas and Skewered Mussels with Ham Orange Vinaigrette, paired with a refreshing Champagne Cranberry Plum Basil Sangria. This dish celebrates the harmonious marriage of land and sea, offering a sophisticated yet approachable meal that is perfect for sharing.
This dish draws inspiration from Spanish tapas, bringing together the crispy, comforting allure of Patatas Bravas, the tender, smoky richness of Flank Steak, and the delicate brininess of Grilled Mussels. Each element is infused with bold spices and bright citrus, ensuring every bite is layered with complexity and warmth.


How to Make Flank Patatas Bravas & Skewered Mussels



Skewered Mussels with Ham Orange Vinaigrette

These mussels are first steamed to perfection and marinated in lime juice, paprika, and orange zest. The quick grilling process adds a subtle char, enhancing their natural sweetness. The real star, however, is the Ham Orange Vinaigrette—a creamy emulsion of mussel broth, egg yolk, and mustard, enriched with caramelized ham and fresh basil. The vinaigrette drapes over the skewered mussels, offering a delightful contrast of creamy, salty, and zesty notes.

Patatas Bravas: Crispy Potatoes with a Spicy Kick

Patatas Bravas are a Spanish classic, featuring golden, crispy potatoes served with a smoky Tomato Sauce and a drizzle of cooling Crema. The potatoes are first par-cooked with bay leaf and peppercorns, then deep-fried to achieve that perfect crunch. The paprika-scented crema and the rich, velvety tomato sauce elevate these potatoes from simple to spectacular.

Perfectly Seared Flank Steak

The Flank Steak is generously seasoned with a bold spice mix, including paprika, garlic powder, and cumin. Cooked in a cast iron skillet and basted with melted butter, the steak develops a beautiful crust while staying juicy and tender inside. Sliced against the grain, the meat is bursting with flavor, with each piece offering a melt-in-your-mouth experience.

A Sangria to Complete the Experience

The Champagne Cranberry Plum Basil Sangria is a refreshing and effervescent addition to this meal. Fresh red plum and basil leaves are muddled to release their fragrant oils, then mixed with cranberry and lime juice. Topped with champagne, this sangria offers a perfect balance of tart, sweet, and herbaceous flavors, acting as a palate cleanser between bites of rich, savory food.

Ingredients & Substitutions

  • Mussels: Clams or shrimp can be used if mussels are unavailable.
  • Ham: Prosciutto or pancetta would also add a lovely salty element to the vinaigrette.
  • Fingerling Potatoes: Yukon Gold potatoes can be used as a substitute for Patatas Bravas.
  • Flank Steak: Skirt steak or flat iron steak would also work well in this recipe.
  • Red Plum: Other stone fruits like peaches or cherries can bring a similar sweetness to the sangria.

Tips & Techniques

  • Getting Crispy Potatoes: Make sure the potatoes are completely cooled before frying for the crispiest results.
  • Perfect Steak Doneness: Use a meat thermometer to ensure the steak is cooked to a perfect medium-rare at 135℉ / 57℃.
  • Balancing the Vinaigrette: Taste and adjust the vinaigrette as needed, adding a bit more lime juice or vinegar to brighten the flavors.

Frequently Asked Questions



Can I Make Any Components Ahead of Time?

Yes! The ham vinaigrette, tomato sauce, and crema can all be prepared in advance. The potatoes can also be boiled ahead of time and fried just before serving.

What Should I Serve With This Dish?

A light green salad with citrus dressing or roasted vegetables would complement this dish beautifully. For a more substantial meal, consider serving with crusty bread to soak up all the delicious sauces.

How Can I Adjust the Spice Level?

You can control the heat by reducing the amount of paprika and cayenne in the recipe. Alternatively, for more heat, add a pinch of chili flakes to the tomato sauce or vinaigrette.

Suggested Wine Pairing

The sangria itself makes for a fantastic drink pairing, but if you're looking for wine options, a chilled Albariño or Verdejo would match the seafood and citrus notes well. A light, fruity Garnacha would also play nicely with the spices in the dish.

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Next Level Chef
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2HRS

Total Time

$7.77

Cost Per Serving

Ingredients

Servings
4
us / metric
Mussels with Ham Vinaigrette
Fresh Mussels
1 lb
Fresh Mussels
about 20 total
Lime Juice
3 Tbsp
Lime Juice
Orange
1
Orange, zested
Paprika
1 Tbsp
Paprika
Kosher Salt
1 tsp
Kosher Salt, divided
Grapeseed Oil
1/2 cup
Grapeseed Oil, divided
plus 2 Tbsp
Ham
1/3 cup
Finely Chopped Ham
Large Egg
1
Large Egg, yolk only
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Apple Cider Vinegar
1/2 tsp
Apple Cider Vinegar
Yellow Mustard
2 tsp
Yellow Mustard
Fresh Basil Leaf
3
Fresh Basil Leaves, finely chopped
Crema
Sour Cream
1/2 cup
Sour Cream
Paprika
1 tsp
Paprika
Kosher Salt
1/2 tsp
Kosher Salt
Ground Cumin
1/2 tsp
Ground Cumin
Cayenne Pepper
1/4 tsp
Cayenne Pepper
Ground Black Pepper
1/4 tsp
Ground Black Pepper
Tomato Sauce
Cherry Tomato
1 1/2 cups
Cherry Tomatoes
about 12 tomatoes
Neutral Oil
2 Tbsp
Neutral Oil
Granulated Sugar
1/2 tsp
Granulated Sugar
Kosher Salt
1/2 tsp
Kosher Salt
plus more to taste
Paprika
1 tsp
Paprika
Ground Coriander
1 tsp
Ground Coriander
Sherry Vinegar
2 Tbsp
Sherry Vinegar
Tomato Purée
1 cup
Tomato Purée
Unsalted Butter
3 Tbsp
Unsalted Butter
Fried Potatoes
Fingerling Potato
3 cups
Fingerling Potatoes
12 potatoes
Bay Leaf
1
Bay Leaf
Black Peppercorns
1 tsp
Black Peppercorns
Kosher Salt
2 tsp
Kosher Salt
Paprika
2 tsp
Paprika
Neutral Oil
4 cups
Neutral Oil
for deep frying
Flank Steak
Flank Steak
1
(1.5 lb)
Flank Steak
Kosher Salt
1 Tbsp
Kosher Salt
Paprika
2 tsp
Paprika
Garlic Powder
2 tsp
Garlic Powder
Chili Powder
1 tsp
Chili Powder
Ground Cumin
1 tsp
Ground Cumin
Ground Black Pepper
1 tsp
Ground Black Pepper
Neutral Oil
3 Tbsp
Neutral Oil
Unsalted Butter
4 Tbsp
Unsalted Butter
Red Plum Sangria
Plum
1
Plum, stoned, diced into 1/2-inch cubes
Fresh Basil Leaf
4
Fresh Basil Leaves
Cranberry Juice
1 cup
Cranberry Juice
Lime Juice
4 Tbsp
Freshly Squeezed Lime Juice
Salt
1 pinch
Salt
Champagne
1 cup
Champagne
Ice
to taste
Ice
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Next Level Chef
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Cooking Instructions

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step 1
For Mussels with Ham Vinaigrette: Place the Fresh Mussels (1 lb) in a large pot, add ½ cup water, cover with a lid and place over medium heat. Cook the mussels until the shells open, about 5 minutes. Remove the mussels from their shells and set aside in a bowl, discard the shells.
step 2
Strain the mussel broth through a fine mesh strainer and reserve for making the vinaigrette.
step 3
Into the bowl with the mussels, add the Lime Juice (3 Tbsp), ½ of the Orange (1/2) zest, Paprika (1 Tbsp), and 1 teaspoon Kosher Salt (1 tsp). Stir to combine and marinate in the fridge for 30 minutes to 1 hour.
step 4
While the mussels marinate, make the ham vinaigrette. Heat a pan over medium-low heat with 2 tablespoons (30mL) of Grapeseed Oil. Add the chopped Ham (1/3 cup) and gently saute for 3-4 minutes until the ham is golden in color and begins to caramelize slightly. Remove from the pan and set aside.
step 5
In a large bowl, whisk together the Large Egg (1) yolk, 3 tablespoons of reserved mussel broth, ½ teaspoon Kosher Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), Apple Cider Vinegar (1/2 tsp), Yellow Mustard (2 tsp), remaining half of the Orange (1/2) zest, and Fresh Basil Leaves (3). Slowly whisk in the remaining ½ cup (120mL) of Grapeseed Oil (1/2 cup) until a creamy, emulsified vinaigrette forms. Add the reserved ham, stir to combine and adjust salt if needed.
step 6
When ready to grill the mussels, heat a grill pan over medium-high heat and grease the grates with oil to coat. Remove the mussels from the marinade and thread 5 mussels onto a metal skewer. Repeat this 3 more times, making 4 skewers total. Grill the mussels for 30 seconds per side, just enough time to quickly sear and warm through the already cooked mussels. Serve the grilled mussels with the ham vinaigrette drizzled over top.
step 7
For the crema: Add the Sour Cream (1/2 cup), Paprika (1 tsp), Kosher Salt (1/2 tsp), Ground Cumin (1/2 tsp), Cayenne Pepper (1/4 tsp), and Ground Black Pepper (1/4 tsp) to a bowl and whisk to combine. If the crema is too thick, add cold water, 1 teaspoon at a time, until the crema has the consistency of loose sour cream, adjust seasoning if needed. Keep chilled until ready to use.
step 8
For the tomato sauce: Using a sharp paring knife, score the bottom of each Cherry Tomatoes (1 1/2 cups) with a small X. Bring a pot of water to a boil, add the tomatoes and blanch for 1 minute until the skins begin to peel off. Transfer the tomatoes to a bowl filled with ice water. Once the tomatoes are cooled, remove the skins and set aside.
step 9
Heat the Neutral Oil (2 Tbsp) in a medium pan over medium heat. Add the cherry tomatoes, Granulated Sugar (1/2 tsp), Kosher Salt (1/2 tsp), Paprika (1 tsp), and Ground Coriander (1 tsp), and saute for about 3 minutes to allow the spices to bloom. Deglaze the pan with the Sherry Vinegar (2 Tbsp) and cook for 30 seconds to reduce the vinegar by half. Add the Tomato Purée (1 cup) and continue to cook for 3 more minutes or until the sauce reduces and thickens slightly. Transfer the tomato sauce to a blender, puree the sauce on medium speed for about 1 minute while adding 1 tablespoon of Unsalted Butter (3 Tbsp) at time. The sauce should be creamy and smooth. Adjust salt if needed. Keep the sauce warm for serving.
step 10
For the fried potatoes: Fill a pot with cold water, add the Fingerling Potatoes (3 cups), Bay Leaf (1), Kosher Salt (2 tsp), and Black Peppercorns (1 tsp). Bring the water to a vigorous simmer and cook the potatoes until they are 80% cooked through; they should be tender but still have a little resistance when poked with a paring knife. Remove the potatoes to a tray and let cool. When ready to deep fry, bring the Neutral Oil (4 cups) to 335℉ / 168℃. Slice the potatoes into ½-inch (12mm) thick coins, fry until crispy and golden, about 5-6 minutes. Remove to a paper lined sheet tray, season with salt and Paprika (2 tsp) to taste.
step 11
For the flank steak: Combine the Kosher Salt (1 Tbsp), Paprika (2 tsp), Garlic Powder (2 tsp), Chili Powder (1 tsp), Ground Cumin (1 tsp), and Ground Black Pepper (1 tsp) in a small bowl. Season the Flank Steak (1) generously all over with the spice mixture. Heat the Neutral Oil (3 Tbsp) in a cast iron skillet over medium-high heat. When the oil is hot, add the steak. Place the Unsalted Butter (4 Tbsp) in the pan next to the steak so that it melts while the steak cooks. Baste the steak with the melted butter while the steak cooks, for about 5-6 minutes per side, or until it reaches medium-rare with an internal temperature of 135℉ / 57℃. Remove the steak from the pan and let rest for 6-8 minutes before slicing.
step 12
To serve: Spoon the tomato sauce on one side of the plate and top with fried potatoes. Place the sliced steak next to the potatoes and drizzle crema on top.
step 13
For the red plum sangria: In a pitcher muddle together the Plum (1) and Fresh Basil Leaves (4). Add Ice (to taste), Cranberry Juice (1 cup), Lime Juice (4 Tbsp), and a pinch of Salt (1 pinch) and stir to combine. Fill 4 glasses halfway with ice, pour in the sangria and top with Champagne (1 cup). Serve.
step 13 For the red plum sangria: In a pitcher muddle together the Plum (1) and Fresh Basil Leaves (4). Add Ice (to taste), Cranberry Juice (1 cup), Lime Juice (4 Tbsp), and a pinch of Salt (1 pinch) and stir to combine. Fill 4 glasses halfway with ice, pour in the sangria and top with Champagne (1 cup). Serve.

RECIPES TAG

Gluten-Free
Beef
Date Night
Dinner
Spanish
Valentine's Day
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