Mussels, Snails, & Garbanzo Stew
Small Batch: (Serves 4 people)
3 Tblsp- Extra Virgin Olive Oil
¼ cup- Jamon Serrano (julienne, scraps work well)
½ cup- Spanish Onion (grilled, brunoise)
¼ cups- Fennel Bulb (brunoise)
1 tea- Garlic (minced)
½ tea- Hot Smoked Pimenton
¼ tea- Red Pepper Flakes or Arbol Chile
¼ tea- Thyme (dry)
1 each- Bay Leaf
1 cup- Tomatoes (Chopped w/ juice)
½ tea- Saffron
3# Lbs- Mussels (washed, beards removed)
2 cups- White Wine
½ cup- Snails (marinated in EVOO & fin herbs)
2 cups- Garbanzo Beans (washed, boiled tender)
1 cup- Light Cream
3 Tblsp- Unsalted Butter
Parsley (fresh, chopped)
1.Bring olive oil to high heat.
2.Quickly sauté the jamon serrano until crisp.
3.Add the grilled onion, fennel, and garlic (sauté until soft).
4.Add the pimento, red pepper flakes, bay leaf and thyme (allow to rehydrate).
5.Add the tomatoes with juice and saffron (simmer).
6.Add the washed mussels and white wine (cover and simmer, 4 minutes)
7.Add the snails and cooked garbanzo (increase heat, 3 minutes)
8.Slowly add the light cream and simmer.
9.Add the butter slowly while stirring, finish with parsley.