Barton's Recipes
Mussels Saint-Ex
Download this recipe***Scroll down for videos.
Ingredients
1 head garlic, cloves separated and peeled
1 small onion, peeled and quartered
2 jalapeno peppers, seeds removed
1 ½ tsp smoked paprika
About ¾ cup extra virgin olive oil
2 lbs farmed mussels, washed and debearded
¾ 1 tsp kosher salt
½ lb chorizo sausage
3 cups white wine zest and juice of 2 limes
1/4 cup cilantro leaves, finely chopped
Freshly ground black pepper
Directions:
1. In a blender or food processor, combine garlic, onion, peppers and paprika. Drizzle in ½ cup of olive oil until well blended into a fine paste. Add 1-2 tablespoons of oil if necessary.
2. Add sausage to a large stockpot and cook for 5 minutes. Stir in spice paste and kosher salt and cook 3 minutes more, or until it no longer smells of raw onion.
3. Add mussels and white wine and bring to a simmer. Cover pot and cook for 5-6 minutes, or until all mussels have opened. (If any mussels do not open, you can put them back into cooking liquid for 2 minutes more. If they do not open, discard). Just before serving, mix in fresh lime juice.
4. Divide into 4 bowls, garnishing with lime zest, cilantro and freshly ground pepper. Serve with toasted French bread. serves four.
Intro
How to Store Mussels
How to Make a Batuta- Spiced Paste
Mussels - Cooking and Serving the Dish
Related Seafood:
Greenshell Mussels, New Zealand
Mediterranean Mussel
Blue mussels
