THE PEPPER-CHARRED REEF

(Our Play on Black Pepper Mejillones / Mussels)

THE PEPPER-CHARRED REEF

Ingredients: 500g Fresh Mussels (cleaned), 2 tbsp Black peppercorns (freshly crushed), 2 cloves Garlic (minced), 100ml Dry White Wine, 50g Butter, Fresh Parsley...

Ingredients

  • 500g Fresh Mussels (cleaned)
  • 2 tbsp Black peppercorns (freshly crushed)
  • 2 cloves Garlic (minced)
  • 100ml Dry White Wine
  • 50g Butter
  • Fresh Parsley

Cooking Method

  1. The Scorch Toast the crushed pepper in a dry pot until the aroma is aggressive; add the garlic.
  2. The Bloom Add a 30ml splash of wine to the pepper; the steam will release the dark oils.
  3. The Swell Pour in the remaining wine and bring to a rolling boil.
  4. The Marriage Add the mussels; cover tightly and cook for 5 minutes until all have opened.
  5. The Final Flourish Finish with the butter and a massive hit of raw parsley.

Cuisine: Spanish

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