In this series I invite you to explore Catalonia through its gastronomy and wines. As in many other Mediterranean cultures, wine is an integral part of almost every meal. We cook with wine, we talk about wine, and we enjoy our wines responsibly. In the first part of this series, I will prepare mussels in two different ways and pair them with Cava and other sparkling wines from Catalonia. The Ebro river runs through our region and in the delta, where it meets the salty water of the Mediterranean, delicious oysters and mussels are farmed. While cooking the mussels, I will reveal the bubbly story of Catalan sparkling wine, talking about traditions and new trends. Garlic Mussels on the Barbecue I love cooking on the barbecue, and this is one of my absolute favourite ways of preparing mussels. It ‘s a typical Mediterranean recipe, with flavours found in many Catalan dishes and using only local ingredients. What do you need for the garlic mussels? • 1kg of mussels • 1-2 cloves of garlic, finely chopped • 60 ml olive oil, preferably Extra Virgin • Two pinches of freshly ground black pepper • Two pinches of salt • One pinch of red paprika powder, sweet or hot depending on taste • One bunch of parsley, chopped • Zest from half a lemon • Juice from one lemon • Optional: one fresh chili, finely chopped, or chili flakes to taste These mussels are perfect to serve as tapas or a starter. I serve them with our classic, pa amb tomaquet, toasted bread rubbed with fresh garlic and ripe tomatoes with a sprinkle of good olive oil and sea salt. Mussels with Blue Cheese and Cava This is a very powerful recipe that I think you will either love or hate depending on your relationship with blue cheese. It’s a recipe of French origin, with a Catalan twist. The Catalan Cuisine has taken influences from many cultures passing through the lands over the history and continues to develop and include new ingredients. I often serve these mussels as a starter with thick slices of farmhouse bread to dip in the sauce. What do you need for the blue cheese mussels? • 1 kg of mussels, fresh and precooked • 1-2 shallots, finely chopped • 40 ml of olive oil, preferably Extra Virgin • 2 tablespoons of butter • 125 g of blue cheese, type Roquefort • 250 ml Cava, Spanish sparkling wine • 300 ml fish or shellfish stock, reduced to about half (150 ml) • A pinch of freshly ground black pepper to taste • A pinch of red paprika powder (not smoked), sweet or hot depending on taste • 1 table spoon of corn starch (Maizena) • Chopped parsley for serving Welcome on this culinary journey and good luck with your cooking!
The host and presenter, Sinisa, has been living and working with wine tours, in the more rural parts of Catalonia for more than 10 years, and is now sharing his passion and personal experiences around Vermouth! Besides his love for wine and travel, he has a great passion for old cars, so in 2016 he did the Mongol Rally. The Rally itself is a crazy event, starting in London and ending in Ulan Ude in Siberia, passing though Mongolia and before that some 22 countries. The race was for charity but also for the adventure and for wine. Together with a sommelier friend from Sweden, he stopped in many of the wine producing countries on the way, visited cellars and tasted wine! Some of the countries that were visited: Croatia, Serbia, Macedonia, Greece, Turkey, Georgia, Armenia and Azerbaijan. Did you know they make some quite good wine in Kazakhstan?
Sinisa has been guiding since Mar 2012
Get ready for something special. We’re travelling to Catalonia with no passport, no plane ticket and no luggage. And yet you’ll experience all the sights, sounds and stories with just your laptop, favorite snack and an amazing guide.
The tour will last about 60 mins and will be live-streamed by your guide directly from Catalonia. Forget about slideshows or pre-recorded videos, this is a live broadcast and anything can happen!
While on the tour you’ll be able to see a full screen video of your guide and their surroundings, interact with them and other travellers through the live chat, see where you are in the world on a map and show your appreciation with a tip.
We are running these tours on a tip-supported basis to make them as accessible as possible. They are free to join, but you have the option to leave a tip during the tour.
The majority of your tip goes directly to support the guide’s hard work, while the rest helps Heygo continue to build a place that brings the world closer together.
Reserve your spot by selecting a time to book. Once done, you’ll be able to see your reservations on your Trips page and we’ll send you an email confirmation with a link to join the tour.
For the best viewing experience, please join on a computer using Google Chrome.
09 April 2021
One of my favourites! This guide is so personable. Totally at ease with presentation; knowledge and his interaction with participants. Makes you feel fully immersed in the experience. A JOY!
Bev from Toronto 🇨🇦 S.
01 April 2021
I really enjoyed his tour Is great knowledge, personality and cooking expertise shone through and it was a most enjoyable 45 mins. I would definitely look for him in the future Thanks
31 March 2021
This was oh so much fun!!! Sinisa is a wonderful and engaging host. He shared lots of facts between receipe steps as well. Really look forward to future tours with him. Thanks for a great experience. Can't wait to try the receipe!! 😄
31 March 2021
Knowledgeable and dynamic!! I will make his mussels for sure! Fantastic guide
31 March 2021