Ingredients
Black bean sofrito
- ¼ cup olive oil
- 1tsp garlic, freshly peeled and minced
- ¼ cup yellow onions, peeled and minced
- ¼ cup poblano peppers, stemmed, seeded and minced
- 1 tbsp tomato paste
- 1 bay leaf
- 2 oregano sprigs
- ½ cup black beans, cooked
- ¼ cup chicken stock
- 2tbsp fresh coriander, chopped
- sea salt
- black pepper
Garlic butter
- 2 cups unsalted butter, at room temperature, diced
- ½ cup young garlic (bulb & shoots), minced
Shrimp, tomato and red onion pico
- ½ cup white shrimp, poached al dente, shelled and sliced
- ½ cup red tomatoes, seeded and diced
- ¼ cup red onion, peeled and diced
- 1tbsp lemon zest, fine
- 2tsp mint leaves, minced
- 1tbsp coriander, minced
- sea salt
- black pepper, freshly ground
- fresh lime juice
Charred cuban red bell pepper aioli
- ¼ cup roasted bell peppers, stemmed, seeded, peeled
- 1tsp capers
- 1¼ cups mayonnaise
Additional ingredients required for assembly (per serve)
- 6 New Zealand greenshell™ mussels cooked
Cooking instructions
Black bean sofrito
- Heat oil in skillet over medium heat. Add garlic, onions and peppers and sauté until they soften - about 5 minutes.
- Add tomato paste, bay leaf and oregano and sauté 3 minutes, stirring as needed. Add beans and stock and cook 5 minutes more. Season to taste.
- Remove bay leaf and oregano sprigs.
- Transfer beans to food processor and pulse to break up texture - do not puree.
- Cool and transfer to clean container, cover with plastic wrap and refrigerate.
Garlic butter
- Combine all ingredients in a food processor. Pulse until smooth - do not overwork or butter will break.
- Lay a parchment paper sheet on work surface and lay butter down one side.
- Roll into a log shape - with a diameter of 1 1/2"/4 cms.
- Twist ends tight to compress butter and roll in plastic wrap and refrigerate.
Shrimp, tomato and red onion pico
- Combine ingredients in bowl and mix together.
- Season with sea salt, black pepper and lime juice.
- Transfer to clean container and cover with plastic wrap.
Charred cuban red bell pepper aioli
- Combine peppers, capers and mayonnaise in food processor or blender.
- Puree until smooth.
- Using funnel transfer to plastic squeeze bottles & refrigerate.
To serve
- Heat oven to 400°F/200°C.
- Separate mussels from half shell using a sharp knife.
- Divide black bean sofrito between shells.
- Put a mussel on top of each.
- Top each with green garlic butter and roast in oven until warm.
- Remove from oven. Top each mussel with the shrimp tomato and onion pico.
- Arrange mussels in shells in a bowl or plate and drizzle with charred cuban red bell pepper aioli.
Serve immediately.
Recipe courtesy Nurtured Seafood and image Patrick McDonnell Photography