The shellfish is cooked just tender, and goes perfectly with the sauce. FABRICE MERGALET, executive head chef of Bochinche, shares his recipe.
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.
INGREDIENTS.
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.
DIRECTIONS.
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.
