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Grilled Mussels with Mojo Picon

Mojo Picon (spicy red dipping sauce)
1 jar El Navarrico whole pimientos
1 tsp La Chinata hot smoked paprika
½ tsp La Chinata sweet smoked paprika
1 chilli pepper
¼ cup Forum cabernet sauvignon vinegar
12 garlic cloves
¼ tsp sea salt
½ tsp ground cumin
¾ tsp dried oregano, ground
¾ tsp dried thyme, ground
1 Tbsp Italian parsley, chopped
½ cup  (EVO)

20 fresh NZ Mussels
Sabato Parmigiano and herb breadcrumbs

To make the Mojo Picon, place all ingredients in a food processor and blend well.

Steam open the mussels, removing them from the pot as soon as they open to prevent overcooking. When cool enough to handle break off one of the shells of each mussel and loosen the mussel so that it is sitting in the shell. Spoon ¼ tsp Mojo Picon over each mussel in its ½ shell. Sprinkle with breadcrumbs and grill quickly - just enough to brown crumbs and not toughen the meat.

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