From The Straits Times    |

COORDINATION Rachel Toh PHOTOGRAPHY Jasper Yu ART DIRECTION & STYLING Nikki Ho BOCHINCHE #02-01, 22 Martin Road (6235-4990)
 

WHITE WINE MUSSELS
By Fabrice Mergalet, executive head chef of Bochinche

Serves 3-4

INGREDIENTS
250g Iberico chorizo, diced*
50g unsalted butter
1 white onion, finely chopped
1 shallot, finely chopped
1/2 tsp salt
1/2 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 dairy 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.

This article was first published in Simply Her March 2016.