Quady Mediterranean Mussels
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:
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:
Combine ingredients, taste, and adjust seasoning.
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.
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© Quady Winery 2005