SEAMUS MULLEN
Tertulia

Seamus Mullen is known for his modern Spanish cuisine. While chef of Manhattan's Boqueria restaurant, he earned a glowing two-star review from The New York Times. He became enamored with the various cuisines of Spain while studying at Universidad Autonoma de Extremadura, before working in some of the country's top kitchens (Mugaritz, Abac, Alkimia). He further honed his skills stateside at restaurants such as San Francisco's Mecca, as well as Manhattan's Tabla and Suba, where his menu led The New York Times to raise its rating to two stars. In 2009, Seamus introduced his cooking style to a national audience on Food Network's The Next Iron Chef. His first cookbook, Hero Food, will be published in January 2012.

SEAMUS MULLEN

Tertulia

SPANISH

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Berberechos y Beicon con Txakoli

Appetizer

Ingredients
1 pound extra-large cockles, scrubbed
1/4 pound double- smoked bacon, diced
1 tablespoon olive oil
1 shallot, finely diced
1 cup Arabako Xarmant Txakolina 2007
1 cup chicken stock
1/2 cup blanched English peas
1/4 cup chopped mint, parsley, and chives
Salt and pepper

Instructions
In a large saucepot, sauté the bacon over medium-high heat in 1 tablespoon olive oil until golden. Add shallot, and sauté for 30 seconds, being careful not to let it burn. Add cockles, then the Txakoli, and cook off alcohol for 30 seconds; add chicken stock and peas, and cover to steam the cockles for about 2 minutes until they open. Uncover, add chopped herbs, season with salt and pepper, and serve immediately with warm bread.

Oil-Poached Mackerel, Navy Beans, Grapes, Eucalyptus

Appetizer

Ingredients
1 pound dry navy beans, soaked in cold water and refrigerated overnight
1 large onion, finely diced
1 large carrot, finely diced
2 stalks celery, finely diced
1 clove garlic, finely minced
1 tablespoon tomato paste
1 cup sweet white wine
8 cups fish stock or chicken stock
1 ham hock
Bouquet garni of bay leaf, black peppercorn, thyme, marjoram
1/2 cup seedless red grapes, halved
3 cups extra-virgin olive oil, plus two tablespoons
4 drops organic eucalyptus essential oil (available at most health-food stores)
4 sushi-grade mackerels, approximately 1 pound each, filleted, skinned, and cut into equal portions

Instructions

FOR THE BEANS
Drain the beans. In a large pot, heat 2 tablespoons of olive oil over medium-low heat. Add onions, carrots, celery, and garlic. Cook for 3 minutes or until onions are translucent. Add tomato paste, and cook another 2 minutes. Add wine, and reduce for 2 to 3 minutes. Add beans, stock, and ham hock. Cook over low heat until tender with the slightest bite. Season to taste. Fold in the grapes and set aside.

FOR THE MACKEREL
Season the fillets with salt and pepper. In a deep frying pan, heat the olive and eucalyptus oil to 120 degrees (with a gas stove, it's best to turn the flame as low as possible).

Submerge the fillets into the poaching oil. Cook until the outside of the fish whitens slightly, approximately 2 to 3 minutes. (The fillets should be quite soft to the touch and creamy on the inside.)

With a slotted spoon, remove fillets to a paper-towel-lined plate to drain off excess oil.

TO SERVE
Spoon a generous amount of beans into a bowl, and place 2 fillets on top.