Goan-Style Crunchy Chorizo Mussels
Appetizers, Seafood
Servings: 8
INGREDIENTS
2 tbsp vegetable oil
1/2 tsp brown mustard seeds
16 fresh curry leaves, shredded or torn
2 French eschallot, finely chopped
salt and freshly ground black pepper, to taste
4 fl oz dry white wine
1 pound local black mussels (the bigger the better), de-bearded
2 heaped tbsp butter
2 tbsp vinegar
1 oz chorizo, finely chopped
small handful finely chopped coriander
2 small pieces bread, toasted and roughly crumbled
DIRECTIONS
Heat the oil in a medium sized saucepan over medium heat. Add the mustard seeds and once they start popping, add the curry leaves, eschallot and season lightly. Cook until the eschallot is soft and colouring at the edges. Add the wine and bring to the boil. Add the mussels, cover and cook for 3 minutes or just until the mussels have opened. Remove from the heat, add the butter and vinegar and shake the pan to combine.
Preheat the grill to medium high. Lightly scrunch up a piece of foil and use it to line a baking tray (this helps keep the mussels steady so their precious juices don’t spill out).
Once the mussels are cool enough to handle, pull off the top shells and place the open mussels in their shells on the foil lined baking tray. Spoon a little sauce over the mussels, then scatter a little chorizo and coriander over the top. Sprinkle with crumbled bread, drizzle with a little extra sauce, then grill for 2 minutes or until the juices are bubbling and they are hot. Serve immediately.
