This hearty, comforting and delicate “Mussels Stew” is one of the best recipes I have created recently!
When Le Creuset Singapore contacted me for the collaboration immediately one of the recipes I was thinking about was stew. I reckon the cast iron gives a sublime taste to the stews and it cooks really well.
For the longest time, I was thinking of developing a stew recipe, more importantly, a fish or shellfish stew and this “Mussels Stew” has got all top marks!
This “Mussels Stew” is packed with some amazing flavourful ingredients!
Initially, I developed the recipe using white wine but I wanted it to taste more herby and something different so instead the final recipe was with Gin. Oh, the robust and herby flavour of gin went so well with all the flavours and to up the game more I flavoured this humble stew with Pernod! Ahh, it almost felt like I was sitting on a beach on the Mediterranean sea with a glass of bubbly!
You can serve this “Mussels Stew” with rice but I like to serve it with a piece of toasted bread the way it is served in Europe!
If you like fish recipes do check these recipes out.
So this is how you make this delicious “Mussels Stew”.
- 400 g Mussels or cockles or mix of both
- 1 big banana shallot or red onion medium diced
- 2 cloves garlic chopped
- 1 tomato deseeded and diced
- 3 tbsp tomato canned puree or passata
- 1 tsp smoked paprika
- 1 tsp paprika or red chilli powder
- 1/4 tsp turmeric powder
- A pinch of saffron
- 1 fresh baby leaf optional
- 1/2 cup gin
- 250 ml water
- 2 tbsp pernod
- salt to taste
- 1 tbsp olive oil
- coriander garnishing
- Wash and scrub the mussels well, take the beard off. Soak them in salted water for 15 minutes. Heat a pot and tip the mussels in with ½ cup of water. Cover the pot for 2-3 minutes. They will open and be ready. Take them out of the pan and strain the water. You can use this water for cooking but I don’t like to use it.
- In a different saucepan heat oil, add in the bay leaf, garlic and shallot or onion. Saute for 2 minutes, add in the gin and reduce it by half. Now add in the tomatoes, passata and saffron and all the spices. Sweat the tomatoes for 2 minutes.
- Add in the salt, water and bring it to a gentle boil. Add in the opened mussels and cover the pan. Cook for 2-3 minutes. Add in the pernod and mix well.
- Garnish with coriander and serve hot with toasted bread!Enjoy.