Pickled Spring Bay mussels with Iberico migas

Pickled Spring Bay mussels with Iberico migas

Recipe created by Jesse Gerner, Head Chef Bomba Bar


20 Minutes



For 4 people

  • 500 grams Extra large Spring Bay mussels, scrubbed clean
  • 100 mL Dry white wine
  • 30 mL White vinegar
  • 0.5 Lemon, juiced
  • 50 grams Iberico jamon
  • 50 grams Day old sour dough bread, crusts removed
  • 2 tablespoon(s) Chopped parsley
  • 1 Shallot, finely diced

Adjust Quantity


  1. Heat a saucepan large enough to hold all the mussels, when hot, add the mussels and wine and cover with a lid. Steam for 4mins or until all the mussels have opened. Strain the mussels reserving the juice.
  2. Remove the mussels from the shells and check none have the beards attached. Place in a bowl.
  3. Strain the reserved juices over the mussels through a fine strainer to remove any sand.
  4. Add the vinegar and lemon juice and stir through. You may need slightly more or less vinegar depending on how much liquid was produced.
  5. For the migas, finely dice the iberico and fry over medium heat until crisp. Place in a bowl lined with paper towel to absorb any extra fat.
  6. Pulse the bread in a food processor to breadcrumbs. Fry over medium heat in a dash of olive oil (or the fat from the iberico cooking if your really excited) until golden brown. Lay on some paper towel.
  7. Combine the breadcrumbs, iberico and chopped parsley.
  8. To serve, place the mussel shells on a plate and fill with the mussels and a little of the juice. Sprinkle with the diced shallot and the Iberico migas.