Barton Seaver: Hi! I am Barton Seaver and today, we are cooking with mussels. In this segment, we are going to be showing you how to make a Batuta. It's a spiced paste. This is reminiscent of the Portuguese fishing communities in there, their rich, hearty flavorful cuisine. So we have got a couple of the traditional ingredients from them. We are going to start of with a little bit of fennel seed. Now this is a -- we just can take it about two teaspoons of this. Drop that into a blender. We then have a little bit of ground coriander seed. You can either use whole or ground. So again, about two teaspoons of that goes into there and then we have a little bit of smoked paprika. This is a Spanish ingredient, but this is absolutely fantastic. It is not the same as Hungarian or just regular paprika. It has been smoke roasted as it has been dried and has just a magical flavor to it. I absolutely, absolutely love it. So we are just going to put four teaspoons of that into this. Now it's important to get this as ground up as possible. However, little chunks of the fennel seeds in there are okay. So we are just going to turn our blender on. It's just going to be into pulverized -- those fennel seeds. So once you get that done, what you are going to do is take about a half of one medium onion that I have chopped up right here, we are going to throw that into the blender. Got about one head of garlic or five large, six large cloves of garlic, throw that in there as well and we are going to use some vegetable oil. Now you want to use vegetable oil instead of olive oil in this because the olive oil will begin to aerate and it will change the color in it will hold the air as it begins to puree.
So now we have got that in there, turn it on a low speed and you can see instantly that paprika which is oil soluble gets mixed in there. So we are just looking to form a very thick paste and that's going to become the base of the sauce and be cooked in with the Chorizo and the white wine. So we are stirring that up. Now we are good to go. Alright, in this next segment, we are going to start cooking the mussels with the Chorizo, render the fat out of that and then put the whole dish together. Let's go.