Pork and Mussels are Made for Each Other
By Andrew Zimmern
This episode of Wild Game Kitchen is all about wild boar. First, let’s make homemade wild boar chorizo — ground boar seasoned with cilantro, onion, garlic, chiles and lime — and crumble it into a pot of plump mussels steamed with preserved lemon and white wine, finished with a butter sauce that’s perfect for sopping up with grilled bread. Then, it’s time for a challenge — slow-roasting a whole wild boar leg over the fire, studded with garlic and herbs and cooked until perfectly tender. The roasted meat is served in true Southern fashion with soft white bread, alongside a spread of accompaniments including pickled cherries spiced with star anise and ginger, fire-roasted onions glazed with vermouth, and a craveable mustard sauce.
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Mussels and Wild Boar Chorizo
Ingredients
Chorizo
- 1 pound ground wild boar
- 2 cloves garlic, grated with a Microplane
- 1 tablespoon dried oregano
- 2 tablespoons chile powder
- 1/4 cup minced cilantro
- Zest and juice of 1 lime
- 1 small yellow onion, minced
- 2 chipotles in adobo, minced
The Mussels
- 2 pounds large plump Mediterranean or other black/blue mussels
- 1 tablespoon olive oil
- 1 shallot, minced
- 3 tablespoons minced preserved lemons (or more to taste)
- 1/4 cup minced parsley
- 1 cup white wine
- 1 stick salted butter, cut into cubes
- Grilled bread, for serving
Instructions
In a large mixing bowl, combine all of the chorizo ingredients. Mix thoroughly. Cover and refrigerate overnight.
Remove boar from refrigerator. Preheat a plancha or cast iron skillet over medium heat. Shape the boar mixture into patties and cook over medium direct heat until roughly medium rare, 3 to 4 minutes per side. You want browned patties. Set aside.
Clean and debeard your mussels. Set aside.
In a large pot over high heat, add the oil. Once hot, add the shallots, lemon, and parsley. Cook for 3 minutes. Pour in the wine, bring to a simmer and reduce by half.
Add the browned boar patties to the pot. Break them up into large pieces with a spatula. Simmer for five minutes, then add the mussels. Cover the pot.
Carefully toss the pot every 45 seconds or so, to evenly cook the mussels and distribute the sauce. Cook for about 4 minutes total, or until all of the mussels are open. Add the butter. Toss a couple more times.
Fill bowls with cooked mussels and sausage. Pour the sauce over the mussels and serve with grilled bread for dipping in that amazing sauce.
