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mussel | oriental vinaigrette | white portuguese wine

This was the step number 2 of the Winepairing menu on the plate!


It is considered an Amuse Bouche, from the French: a small appetizer that is usually consumed in a single bite.

Mexilhão a bulhão pato com Vinagrete oriental harmonizado com vinho branco Duas Encostas - região do Dão


The intention through step 2, was to provide during the diner, through the concept of sea, the dish made from a re-reading of a classic recipe from Portuguese gastronomy: ameijôas à bulhão pato. (At the end of the post you will find the full recipe!).


We know how difficult it is to find clams in Brazil, especially in the state of Rio Grande do Sul. Therefore, I, Lívia, decided to make a version of mussels à la bulhão pato, served with an oriental vinaigrette made from white wine, olive oil, ginger, "dedo de moça" pepper, coriander, lemon, tomato and pineapple.


As the menu foresees some obligations in its construction, we, students and trainees, must bring along the steps, some references from other cuisines that were studied throughout the course, such as Asian, European, American, Brazilian and, moreover, an innovative gastronomic product and an inclusive recipe!


Therefore, in this dish, in particular, Asian influences are identified by the presence of ingredients in the vinaigrette: such as pepper, ginger, coriander, and pineapple.


Thus, the wine chosen to support the concept of winepairing in the dish, was defined from the choice of Portuguese white wine called Duas Encostas, from the geographical indication Terras do Dão, made from the varieties: Malvasia, Fernão Pires, Bical and Encruzado, this, the last one it is the white grape symbol of the region!


The justifications for the pairing are based on the concepts of concordance from the aromatic elements of the wine and its respective varieties, such as citrus, herbal and floral aromas.


These aromas are perceived and tasted in the ingredients that is in the preparation in the vinaigrette, because we have the citrus of the lemon zests, the floral of the fennel, and the herbal of the coriander.


Other elements of agreement are also in the preparation of the dish, where the wine is present in the preparation of the mussels and also in the base of the vinaigrette. Therefore, we also notice another counterpoint of elements, precisely between the fat of the olive oil and the acidity of the white wine!


If you want to reproduce the recipe for the vinaigrette and the mussels a bulhão pato, check it out below!


For the vinaigrette:


For the vinaigrette:


- 1/2 Ripe pineapple chopped into very small cubes

- 1 finger pepper cut into very small cubes

- 1 sprig of cilantro finely chopped (use some of the stalk to bring crunchiness too!)

- 2 slices of ginger, finely chopped

- Zest of Sicilian lemon

- 1 seedless and peeled Italian tomato chopped into small cubes

- 2 tablespoons of white wine (that you will harmonize)

- 6 to 7 tablespoons of extra virgin olive oil

- Salt and pepper


How to make it:


- Put the white wine and olive oil and emulsify with a flue or fork.

- Taste to see if the acidity and fat content are balanced.

- Add all the chopped ingredients: pineapple, pepper, coriander, cilantro stalk, ginger, lemon zest, tomato, and salt and pepper

- Stir the mixture and adjust the salt and pepper

- Set aside


For the Mussels (or clams if you are reading this post from Portugal) a bulhão pato

- A deep pan

- Soaked clams or mussels (put in a bowl 1 hour before with a tablespoon of salt to remove excess sand). Wash well afterwards!

- Coriander

- Garlic chopped into slices

- A glass and a half of white wine (preferably the one you will be pairing with!)

- Finger pepper (optional because it already goes in the vinaigrette)

- One bay leaf


How to make it:


- Preheat the pan over medium heat and immediately add a drizzle of olive oil and the garlic slices.

- The pan should be aromatized with the garlic. It must not brown or fry (otherwise it will burn!)

- Add the seafood and involve it well in the aromatized olive oil along with the bay leaf and the "dedo de moça" pepper

- Add the glass of white wine and now increase the heat.

- Cover the pan for about 2 minutes and let the shellfish open with the heat. At the same time they will release water and this will give even more flavor to the preparation!

- Attention: The ones that don't open or are cracked, you discard!

- Finish with salt and pepper (but be careful because they are usually already salty because of the seawater!).


When it's time to assemble, open the shellfish and pour the vinaigrette over them or leave it on the side for everyone to serve!


Finish with a fennel leaf for freshness and flavor!


Whoever makes it, don't forget to mention us so we can enjoy this preparation once again! @cozinhadalivia


NOTICE!


If you don't know which menu I'm talking about, I make it clear that I am a former student and a graduate of the gastronomy course at Unisinos College! Therefore, in our final work, we have to create a practical menu developed through research (thesis) based on a theme of the student's personal taste!


In my case, I based the research on the theme "Wine Pairing", but starting from the harmonization in the dish, from the influence of the Portuguese vitiviniculture in the Brazilian vitiviniculture! To understand and learn more about why and how this choice was made, check this post!



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