Steamed Mus­sels with Or­ange and Cumin Dress­ing

Dish - - Dish + Puhoi -

Mus­sels are per­fect to serve as an ap­pe­tiser or as part of a ta­pas meal. To en­sure they re­main plump and ten­der, don’t over­cook when steam­ing them open.

1 ta­ble­spoon olive oil 2 kilo­grams mus­sels, scrubbed

Dress­ing finely grated zest 1 or­ange

1 cup fresh or­ange juice ¼ cup ap­ple cider vine­gar 1 finely chopped shal­lot 2 cloves garlic, crushed 1 tea­spoon smoked pa­prika

1 tea­spoon Di­jon mus­tard 1 tea­spoon honey or sugar ½ cup olive oil chipo­tle sauce, to taste

2 medium toma­toes, halved, seeds re­moved and diced

2 ta­ble­spoons chopped co­rian­der or mint

sea salt and ground pep­per

Heat the oil in a large saucepan and add the mus­sels. Cover and cook, shak­ing the pot oc­ca­sion­ally un­til the mus­sels open. Re­move the mus­sels to a bowl as they open, dis­card­ing any that re­main closed.

Put all the in­gre­di­ents ex­cept the oil, chipo­tle sauce, toma­toes and herbs, in a small saucepan and bring to the boil. Boil un­til re­duced by half, about 10 min­utes. Cool. Place in a small food pro­ces­sor or use a hand blender to blend un­til smooth. Add the oil and sea­son gen­er­ously, then add the chipo­tle sauce to taste and blitz again. Tip into a bowl and add the diced toma­toes just be­fore serv­ing.

To serve: Re­move 1 shell from each mussel and dis­card. Check for any small crabs and gen­tly pull out the beard, if still at­tached.

Place in a large bowl and spoon over the dress­ing and sprin­kle over the herbs. Serves 4–6

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