Portuguese Mussels

A great alternative to the classic French style mussels.

Ingredients

  • 2 – 3kg live mussels, (or frozen if you cannot get fresh) cleaned
  • 1 Chorizo, skin removed and finely diced
  • 1 red pepper
  • 1 yellow pepper
  • 1 tin chopped tomatoes
  • 3 cloves garlic finely chopped
  • 3 – 4 Tablespoons good olive oil (not extra virgin)
  • 2 challots finely diced
  • 1 glass white wine (sauvignon blanc is best)
  • 1 bunch fresh coriander
  • Salt/pepper if needed

*Fish Stock if needed (see bottom)

Method

  •   Remove the skin from the peppers

      How to peel peppers
1) Cut the peppers in half and remove the stalk, seeds and white membrane.

2) Place the peppers under a hot grill, skin side up, turning as the skin blackens.
3) Seal in a plastic bag and leave to cool.

4) Remove the peppers from the bag. The skin should now peel away easily

  • Chop the peppers into small cubes
  • Heat the oil in a large heavy based pot and gently fry the onion until soft
  • Add the Chorizo and gently fry until golden and slightly crispy
  • Add the garlic and fry for a minute or so taking care not to burn
  • Add the white wine and boil for a few seconds
  • add the tomatoes and peppers and bring up to the boil
  • Toss in the mussels, cover with a tight fitting lid and steam until they shells open (approx 4-5-minutes)
  • As soon as the shells have opened, remove from the heat and add a large handful of freshly chopped coriander
  • discard any mussels that have not opened.
  • Serve in bowls with crispy bread to soak up the juices

*Live mussels contain their own seawater which becomes its own stock when cooking. If you are using frozen mussels you can add some fish stock to increase the sauce volume in need.

Nice! and Tasty – Chris

Food, Recipes, Restaurants

 

My first contributor is Nice! and Tasty – Chris”. 

I have had the privilege of sampling Chris’s food in the past  and it has always been exceptionally tasty and imaginative. Nice! and Tasty – Chris will be the main contributor in this section.

In his own words:

Originally from South Africa and now residing in Auckland, New Zealand, I have been cooking and experimenting with food for around 20 years. Being self-taught, I’m not constrained by any one style or cuisine, however over the years I’ve developed a real passion for creating desserts as well as slow cooking. My philosophy is straight forward really – look for and purchase the highest quality ingredients your wallet will allow. Don’t over-complicate food, and exercise discipline in cooking, realising that more often than not, fewer ingredients are better. Be mindful when cooking. I put as much concentration and feeling into frying an egg as I do when creating a complex dessert. Whilst presentation is important, ultimately it’s the depth of flavour and texture of food which determines a great dish.