Recipes

Cooking instructions

Black bean sofrito

1. Heat oil in skillet over medium heat. Add garlic, onions and peppers and sauté until they soften - about 5 minutes.
2. 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.
3. Remove bay leaf and oregano sprigs.
4. Transfer beans to food processor and pulse to break up texture - do not puree.
5. Cool and transfer to clean container, cover with plastic wrap and refrigerate.

Garlic butter 

1. Combine all ingredients in a food processor. Pulse until smooth - do not overwork or butter will break.
2. Lay a parchment paper sheet on work surface and lay butter down one side.
3. Roll into a log shape - with a diameter of 1 1/2"/4 cms.
4. Twist ends tight to compress butter and roll in plastic wrap and refrigerate.

Shrimp, tomato and red onion pico

1. Combine ingredients in bowl and mix together.
2. Season with sea salt, black pepper and lime juice.
3. Transfer to clean container and cover with plastic wrap.

Charred cuban red bell pepper aioli

1. Combine peppers, capers and mayonnaise in food processor or blender.
2. Puree until smooth.
3. Using funnel transfer to plastic squeeze bottles & refrigerate.  

To serve

1. Heat oven to 400°F/200°C.
2. Separate mussels from half shell using a sharp knife.
3. Divide black bean sofrito between shells.
4. Put a mussel on top of each.
5. Top each with green garlic butter and roast in oven until warm.
6. Remove from oven. Top each mussel with the shrimp tomato and onion pico.
7. 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