Crispy Skinned Jumbo Quail
Enjoy it with porcini and wood mushroom risotto, buttered baby spinach, truffle jus.
200 ml olive oil
1 onion finely diced
2 garlic cloves finely chopped
1 celery stalk finely chopped
5g chilli chopped
600g ox heart tomatoes 5mm dice
5g fresh chopped oregano
200 ml white wine
1200 g local mussels
100 g pitted black olives
Handful fresh basil leaves torn
Freshly cracked pepper
Heat the olive oil in a heavy based braising pan.
Add the garlic and onion and cook until soft, then add the celery, chilli and cook for a few minutes.
Mix in the tomatoes and oregano - sauté for a few minutes then add the white wine and simmer slowly for 10 minutes uncovered.
Add the mussel’s, season with sea salt and cracked pepper and cover cook for 4 minutes.
Holding down the lid, carefully shake the pan to help open the mussels.
Remove the lid, add the pitted olives and serve garnished with torn basil leaves.
Credits: Guy Grossi
Photo Credits: Guy Grossi