Spring bay mussels in cerveza negra & adobo sauce
- Paul Wilson
- May 29, 2015
- 2 min read
Australia is blessed with cool-climate regions with terrific shellfish. Tasmania produces really diverse and world-class food products because of its unique fertile climate. On a recent trip I visited Spring Bay and the mussels, which are large and healthy due to the nutrient-rich water, were absolutely amazing! This sauce is underpinned by the smoky chipotle chillies in the adobo sauce. Allow your imagination to run wild and try adding chorizo, strips of piquillo peppers, corn (tortilla) chips, cherry tomatoes and coriander (cilantro), then you’ll have chilaquiles!
INGREDIENTS
1.5kg mussels, washed and cleaned of any excessive sea debris
500ml dark mexican beer or red ale
500ml Adobo sauce
200g jicama, finely shaved
100g cooked black or red quinoa
1 large handful oregano leaves, roughly chopped
sea salt, to taste
GARNISH
sea parsley or other sea succulent
olive oil
METHOD
Preheat a large saucepan with a lid over high heat until intensely hot. Add the mussels and beer, cover and cook for 3–5 minutes, until the mussels just begin to open. Add the adobo sauce and bring to the boil – by then the mussels should be fully open.
Working quickly, to not overcook the mussels, add the jicama, quinoa and oregano and cook for 4 minutes.
To serve, remove the mussels from the sauce and place in a serving dish. Check the flavour of the sauce and season and reduce as required to make a rich broth. Ladle the broth over the mussels.
Combine the parsley and a little olive oil in a small bowl and toss to coat. Scatter the mussels with the sea parsley to garnish.
PAUL’S TIP
For a fast adobo sauce, blend 50 g chipotle in adobo sauce with 500 ml tomato passata (puréed tomatoes) in a food processor. Add a good pinch of sugar and a splash of sherry vinegar to the mussels with 100 ml beer. This will result in a lovely sauce.
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