Quady Mediterranean Mussels
(Chorizo, Tomatoes, Chick Peas, Cilantro Moroccan Spice)
served with Sweet Vya
8 Servings
Raman Natarajan, Stanford Court Hotel, San Francisco

Flavor Infusion:

• 3 oz. Extra Virgin Olive Oil
• 4 oz Chorizo or Andouille sausage, diced
• 8 oz yellow and red tomatoes, diced
• 4 oz chick peas

In a 14 inch saute pan, heat Olive oil and saute chorizo over medium heat for approximately one minute, until flavor from the chorizo comes out. Add tomatoes, chick peas and saute for two minutes, remove from pan and set aside, for a later use.

Moroccan Spiced Mussels:

• 40 each New Zealand Green Lipped Mussels or other mussels (cleaned)
• 4 Tbsp. Extra Virgin Olive Oil
• 2 tsp cilantro, chopped
• 8 oz Vya sweet Vermouth
• 3 tsp garlic, chopped
• 2 oz lemon juice 2 oz butter
• 2 oz shallots, sliced
• 16 oz Fish Stock (may substitute chicken stock)
• 2 Tbsp. Moroccan Spice* (available in specialty stores)
  

To the pan add olive oil, shallots, garlic, mussels and Moroccan spice. Saute for about half a minute over medium heat. Deglaze with Vya Sweet Vermouth and add fish stock. Mix the stock well until the Moroccan spice is completely dissolved. Cover the pan and steam until mussels open. Add the flavor infusion, the sauteed tomato, chorizo, chick peas mixture and chopped cilantro. Finish with butter and add lemon juice after removing from heat. Add more lemon juice if needed according to taste.

* Moroccan Spice Blend:

• 2 tsp. Ginger, powder
• 1 tsp. Cardamon ground
• ½ tsp. Cayenne pepper
• 2 tsp. Coriander ground
• 1 tsp. Cumin, powder
• 1 tsp. Black pepper
• 1 tsp. Cinnamon powder
• 1 tsp. Turmeric powder
• 3 Tbsp. Paprika
• 1 Tbsp. Mustard powder
• 1 tsp. Nutmeg powder
• 1 tsp. Allspice powder
• 1 tsp. Star Anise, toasted and crushed
  

Salad:

• 4 oz Julienne of cucumber
• 2 oz olive oil
• 2 oz Julienne of red onion
• 4 oz Julienne of tomatoes
• 2 Tbsp lemon juice Salt and Pepper to taste

Combine ingredients, taste, and adjust seasoning.

Garnish:

• 2 scallions sliced thin on the Bias
  

Assembly:

In 8 shallow bowls, set the mussels in a circle so that all the pointed narrow ends are touching the center of the bowl. Pour the juices with all other ingredients on top of the mussels. Pile the tossed salad in the center of the bowl and garnish with the scallions.