Albarino to Zinfandel

Imma’s Stuffed Mussels - Mejillones Rellenos [Tigres]

My friend Imma is a Tapas freak. She runs the Tapas recipes website which is full of authentic recipes for the most delicous little Spanish snacks.

Imma says In Bilbao, these stuffed mussels are called Tigres because of their fieriness. I fondly remember the crowded little bars in the old part of Bilbao, where orders of tigres would emerge by the dozens from the tiny kitchens. We devoured these mussels and everyone dropped the empty shells right onto the floor, where periodically they would be raked up. This tapa is not as popular today in the bars as it once was, but I like it so much that I make it whenever I find fresh mussels.

* Servings: Makes 18 pieces

Ingredients
* 1 1/2 dozen mussels, scrubbed and beards removed
* 3 tablespoon water
* 2 tablespoon olive oil
* 1 tablespoon minced onion
* 2 tablespoon flour
* 3 tablespoon white wine
* 1/2 cup mussel liquid
* 1 egg beaten with 1 tbsp water
* 4 tablespoon fine dry breadcrumbs
* Olive oil for frying

Preparation

Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open. Remove from heat and discard any mussels that do not open.

Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute. Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more. Again remove open ones. Repeat twice more. Discard any mussels that have not opened.

When mussels are cool enough to handle, remove and discard the empty half shells. Loosen the mussel meat from the bottom shell and arrange the mussels in their shells on a tray in a single layer. Strain the mussel liquid and reserve it.

Heat the two tablespoons of oil in a saucepan and sauté the minced onion until it is softened, without letting it brown. Stir in the flour, cook for a minute, stirring, then whisk in the wine and the mussel liquid. Cook, stirring, until the mixture is thickened and smooth. Put a spoonful of this white sauce onto each mussel and smooth it level with the top of the shell.

Refrigerate until the sauce is firmly set, at least one hour. Place the beaten egg in one dish and the bread crumbs in another. Dip the mussels, open face down, first into egg, then bread crumbs. Arrange them on the tray in a single layer. (The mussels can be prepared up to this point, then frozen. Freeze them in one layer, then pack them carefully in a freezer bag or plastic container. Let them thaw at least one hour before continuing with the preparation.)

To fry the mussels, heat enough oil to cover the bottom of a frying pan. Fry them in two or three batches, breaded side down, until golden brown. Drain briefly on paper towels and serve hot.

These mussels would be an ideal dish to serve with a bottle of Albarino, or if they are part of a larger platter of tapas perhaps with a bottle of Tempranillo

If you enjoy these mussels you can find more Tapas recipes on Imma’s Tapas site

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This dish takes some organising but I promise it’s worth the time and effort! You need to start preparing the duck legs the day before serving. You will have created a wonderful complex of rich flavours - a fitting meal for a special occasion, and a special wine.

This recipe has been supplied by the Bridge Restaurant in Bendigo as a food pairing for Pondalowie Vineyards ‘MT’ Tempranillo.

Serves 4

For the cabbage:
Half red cabbage, remove any dry outside leaves and shred fine
2 red onions, finely sliced
2 granny smith apples, cut into 1cm dice
4 dried figs, de-stemmed and diced
1 1/2 cups brown sugar
1 cup red wine vinegar
2 cinnamon quills
2 star anise

To prepare the cabbage:
Place all of the ingredients into a heavy based pot with a lid. Mix well, cook over a medium heat for approx 1 hour, stirring regularly. When most of the liquid has cooked out and the cabbage is slightly jammy it’s ready.

To prepare the cotechino:
1 small cotechino – available from a good continental butcher or gourmet food supplier

Place the sausage in a pot big enough to cover with water. Add in the rough dice of 1 carrot, 1 onion, 2 celery sticks, ½ bulb of garlic, thyme and two large pinches of salt.

To prepare duck legs:
4 duck legs approx 200 – 240gms each, and thigh boned removed
6 sprigs of thyme
8 cloves of garlic, lightly crushed
3 tbs salt flakes
500g duck or goose fat or 500ml light olive oil

Place the garlic, thyme and salt flakes into a bowl. Rub the mixture thoroughly together. Put the duck legs into a deep baking dish, add the salt mix and again, rub the mix, but this time into the duck legs so that it covers all over. Cover and place in fridge for 24 hours.
Remove the duck legs from the marinade, discard the thyme and garlic, wipe off excess salt and place into a baking dish.
Heat the duck fat until it is quite hot and pour over the duck legs until all is covered with the fat. Cover with foil and slow roast at 130 degrees in a pre-heated oven for approx 2 – 2 1/2 hours or until tender. It is important the heat is not too high as they will fry rather than slow cook. Let cool in the duck fat, remove carefully and place, skin side up, on a baking tray. Place under hot grill to crisp and brown the skin.

To assemble:

Place two spoonfuls of the cooked red cabbage into the centre of the plate and a slice of the cotechino on top. Rest the duck on the sausage and dress with the saba dressing and garnish with watercress sprigs.

Wine accompaniment: Ideal with the Pondalowie Vineyards ‘MT’ Tempranillo!

More about Tempranillo