She Strengthens

Savoring the Flavors of San Sebastian

Inspired by the picturesque beaches of San Sebastian, Spain, Chef Eddie Lyons brings us a mouthwatering recipe that combines the freshness of the ocean with the richness of Mediterranean flavors.

A Taste of the Coast

This delectable dish is a testament to the chef’s creativity, blending the sweetness of cherry tomatoes, the spiciness of chipotle seasoning, and the brininess of mussels. The result is a harmonious balance of flavors that will transport you to the sun-kissed shores of Spain.

Gather Your Ingredients

To create this culinary masterpiece, you’ll need:

• 3 tablespoons olive oil
• Salt and freshly ground black pepper to taste
• 1 poblano or New Mexico green chile, seeded and diced
• 1 red bell pepper, seeded and diced
• 1/2 cup diced white onion
• 2 to 3 tablespoons garlic, coarsely minced
• 1 tablespoon chipotle seasoning
• 1 to 2 tablespoons smoked paprika (mild or hot)
• 1/2 teaspoon ground cumin
• 3 to 3 1/2 pounds black or green lipped mussels, rinsed and de-bearded
• 2 to 3 tablespoons capers (optional)
• 2 ounces Pernod or Ouzo
• 2 cups dry but fruity white wine
• 3/4 cup fish or chicken stock or water
• 4 ounces small cherry or pear tomatoes, halved (about 10 tomatoes)
• Juice of 1/2 lemon or lime
• 1/3 cup chopped cilantro
• 5 tablespoons butter, cut in small pieces

Cooking with Flair

Heat a large skillet or saucepan over high heat. Add olive oil, season with salt and pepper, and sauté the diced chiles, pepper, and onion until they begin to develop color. Then, add the garlic and cook until slightly browned.

Next, stir in the chipotle seasoning, paprika, and cumin. Add the mussels and optional capers, and sauté for about 1 minute. Deglaze with the Pernod, followed by the wine (be cautious, as the alcohol may flame).

Once the flames subside, add the stock or water, tomatoes, and lemon juice. Cover and steam over high heat until the mussels open (about 4 to 5 minutes). Finally, add the cilantro and butter, mixing well over the heat until all of the butter is incorporated.

The Perfect Pairing

To elevate this dish to new heights, pair it with a glass of Spy Valley Sauvignon Blanc from New Zealand. This crisp, fruity wine complements the mussels without overpowering them, creating a truly unforgettable culinary experience.