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Pickled Mussels, Peppers, and Chorizo
Pickled Mussels, Peppers, and Chorizo
Mediterranean
Small plate
1 hour
Seafood
Medium
Serves
2

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
Ingredients
  • 1kg mussels
  • 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
  • Basil oil
  • 1 large sprig of basil, leaves picked and sliced julienne
  • 50ml sherry vinegar
  • Hot smoked paprika
Method
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Method
  1. 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.
  2. 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.
  3. 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.
  4. Deglaze the pan with the sherry vinegar, remove from the heat and allow to cool. 
  5. 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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