Jun Tanaka's combines a heady mix of mussels, peppers, chorizo, and sherry vinegar in this vibrant small plate. Serve with crusty bread to mop up all of those delicious juices.
Recipe courtesy of
1 knob of butter
2 shallots, sliced
1 sprig of thyme
1 clove garlic
200ml white wine
1 red onion, diced
300g chorizo, diced
1 red pepper, diced
1 green pepper, diced
1 red chilli, diced
1 large sprig of basil, leaves picked and sliced julienne
50ml sherry vinegar
Hot smoked paprika
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Place a large pan with a lid over a medium heat. Once hot, add the butter and allow to bubble. Add the shallots, thyme and garlic to the pan and cook until softened over a gentle heat. Add the mussels and white wine, place the lid on the pan and cook for 3—5 minutes over a high heat, shaking the pan from time to time until the mussels have opened. Allow to cool.
Strain the liquid from the pan through a fine sieve into a clean saucepan and reduce by ⅔. Set aside. Pick the mussels from their shelves and place in the fridge.
Place another saucepan over a medium-high heat and add the chorizo. Once sizzling, add the peppers, red onion, and chilli and sweat for a few minutes, stirring occasionally.
Deglaze the pan with the sherry vinegar, remove from the heat and allow to cool.
Once cool, combined the chorizo mixture with the mussels and add a little basil oil. Season to taste. To serve, mix through the fresh basil and spoon into a bowl. Sprinkle over the paprika and serve.
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