The shellfish is cooked just tender, and goes perfectly with the sauce. FABRICE MERGALET, executive head chef of Bochinche, shares his recipe.
SERVE S 3 - 4.
250g Iberico chorizo, diced* 50g unsalted butter 1 white onion, finely chopped 1 shallot, finely chopped ½ tsp salt ½ tsp pepper 7 tomatoes, seeds removed and chopped 3 garlic cloves, crushed 1.5kg fresh mussels, thoroughly cleaned 180ml Riesling 120ml cooking cream* A pinch of saffron 50g parsley, chopped 4 sprigs fresh thyme.
*Iberico chorizo is available at Meat the Butcher, 615 Bukit Timah Road, tel: 6465-1651. Cooking cream can be found at the dair y section of supermarkets.
1 In a large pan, cook the chorizo over medium-high heat for 4min until brown. Drain on a paper towel.
2 Discard the chorizo oil and melt the butter in the pan. Add the onions, shallots, salt and pepper. Keep stirring until the onions and shallots are tender.
3 Add the tomatoes and garlic, and cook for a few more minutes.
4 Add the mussels, wine, 60ml of cooking cream, saffron and parsley, then stir and cover. Cook for 5-7min until the shells open.
5 Remove the mussels from the pan and put them in a serving bowl. Discard any mussels that did not open – these are not fresh and should not be eaten.
6 Bring the sauce to the boil, add the chorizo and the rest of the cream. Boil for 1min, then pour the sauce over the mussels.
7 Garnish with thyme and serve.