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Make The Ninth's pickled mussels, peppers and chorizo

Jun Tanaka is a deft hand with seafood. This herby, summer shellfish recipe packs a proper flavour punch and comes straight off the menu of his Michelin-starred restaurant The Ninth

The Ninth's pickled mussels, peppers and chorizo

Serves 4

Preparation time 45 mins

Cooking time 15 mins


  • 1kg mussels
  • 2 shallots, sliced
  • 1 sprig thyme
  • 1 clove of garlic
  • 200ml white wine
  • 1 red onion, diced
  • 300g chorizo, diced
  • 1 red pepper, diced
  • 1 yellow pepper, diced
  • 1 red chilli, diced
  • Basil oil (available in most major supermarkets or you can make your own from scratch)
  • Basil, julienned
  • 50ml sherry vinegar
  • Spicy paprika


  1. Sweat the shallots, garlic and thyme in olive oil for 2 mins, add the mussels and white wine, cover with a lid and cook for a further 2 mins. Use a large saucepan with lid.
  2. Pour the mussel juice through a sieve into a clean plan. Turn up the heat and reduce until the liquid has reduced by two thirds.
  3. In a separate pan, sweat the chorizo, add the peppers, red onion, chilli and sweat a little.
  4. Deglaze the mix by pouring over a little vinegar. Remove from the heat and cool for 5 mins.
  5. Once cool, add to the picked mussels, drizzle over a little basil oil and season to taste.
  6. To serve mix through the basil, then spoon into bowl and sprinkle with paprika.