Flank Patatas Bravas and Skewered Mussels with Ham Orange Vinaigrette with Champagne Cranberry Plum Basil Sangria

For Mussels with Ham Vinaigrette: Place the Fresh Mussels (1 lb) in a large pot, add ½ cup water, cover with a lid and place over medium heat. Cook the mussels until the shells open, about 5 minutes. Remove the mussels from their shells and set aside in a bowl, discard the shells.

Strain the mussel broth through a fine mesh strainer and reserve for making the vinaigrette.

Into the bowl with the mussels, add the Lime Juice (3 Tbsp), ½ of the Orange (1/2) zest, Paprika (1 Tbsp), and 1 teaspoon Kosher Salt (1 tsp). Stir to combine and marinate in the fridge for 30 minutes to 1 hour.

While the mussels marinate, make the ham vinaigrette. Heat a pan over medium-low heat with 2 tablespoons (30mL) of Grapeseed Oil. Add the chopped Ham (1/3 cup) and gently saute for 3-4 minutes until the ham is golden in color and begins to caramelize slightly. Remove from the pan and set aside.

In a large bowl, whisk together the Large Egg (1) yolk, 3 tablespoons of reserved mussel broth, ½ teaspoon Kosher Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), Apple Cider Vinegar (1/2 tsp), Yellow Mustard (2 tsp), remaining half of the Orange (1/2) zest, and Fresh Basil Leaves (3). Slowly whisk in the remaining ½ cup (120mL) of Grapeseed Oil (1/2 cup) until a creamy, emulsified vinaigrette forms. Add the reserved ham, stir to combine and adjust salt if needed.

When ready to grill the mussels, heat a grill pan over medium-high heat and grease the grates with oil to coat. Remove the mussels from the marinade and thread 5 mussels onto a metal skewer. Repeat this 3 more times, making 4 skewers total. Grill the mussels for 30 seconds per side, just enough time to quickly sear and warm through the already cooked mussels. Serve the grilled mussels with the ham vinaigrette drizzled over top.

For the crema: Add the Sour Cream (1/2 cup), Paprika (1 tsp), Kosher Salt (1/2 tsp), Ground Cumin (1/2 tsp), Cayenne Pepper (1/4 tsp), and Ground Black Pepper (1/4 tsp) to a bowl and whisk to combine. If the crema is too thick, add cold water, 1 teaspoon at a time, until the crema has the consistency of loose sour cream, adjust seasoning if needed. Keep chilled until ready to use.

For the tomato sauce: Using a sharp paring knife, score the bottom of each Cherry Tomatoes (1 1/2 cups) with a small X. Bring a pot of water to a boil, add the tomatoes and blanch for 1 minute until the skins begin to peel off. Transfer the tomatoes to a bowl filled with ice water. Once the tomatoes are cooled, remove the skins and set aside.

Heat the Neutral Oil (2 Tbsp) in a medium pan over medium heat. Add the cherry tomatoes, Granulated Sugar (1/2 tsp), Kosher Salt (1/2 tsp), Paprika (1 tsp), and Ground Coriander (1 tsp), and saute for about 3 minutes to allow the spices to bloom. Deglaze the pan with the Sherry Vinegar (2 Tbsp) and cook for 30 seconds to reduce the vinegar by half. Add the Tomato Purée (1 cup) and continue to cook for 3 more minutes or until the sauce reduces and thickens slightly. Transfer the tomato sauce to a blender, puree the sauce on medium speed for about 1 minute while adding 1 tablespoon of Unsalted Butter (3 Tbsp) at time. The sauce should be creamy and smooth. Adjust salt if needed. Keep the sauce warm for serving.

For the fried potatoes: Fill a pot with cold water, add the Fingerling Potatoes (3 cups), Bay Leaf (1), Kosher Salt (2 tsp), and Black Peppercorns (1 tsp). Bring the water to a vigorous simmer and cook the potatoes until they are 80% cooked through; they should be tender but still have a little resistance when poked with a paring knife. Remove the potatoes to a tray and let cool. When ready to deep fry, bring the Neutral Oil (4 cups) to 335℉ / 168℃. Slice the potatoes into ½-inch (12mm) thick coins, fry until crispy and golden, about 5-6 minutes. Remove to a paper lined sheet tray, season with salt and Paprika (2 tsp) to taste.

For the flank steak: Combine the Kosher Salt (1 Tbsp), Paprika (2 tsp), Garlic Powder (2 tsp), Chili Powder (1 tsp), Ground Cumin (1 tsp), and Ground Black Pepper (1 tsp) in a small bowl. Season the Flank Steak (1) generously all over with the spice mixture. Heat the Neutral Oil (3 Tbsp) in a cast iron skillet over medium-high heat. When the oil is hot, add the steak. Place the Unsalted Butter (4 Tbsp) in the pan next to the steak so that it melts while the steak cooks. Baste the steak with the melted butter while the steak cooks, for about 5-6 minutes per side, or until it reaches medium-rare with an internal temperature of 135℉ / 57℃. Remove the steak from the pan and let rest for 6-8 minutes before slicing.

To serve: Spoon the tomato sauce on one side of the plate and top with fried potatoes. Place the sliced steak next to the potatoes and drizzle crema on top.

For the red plum sangria: In a pitcher muddle together the Plum (1) and Fresh Basil Leaves (4). Add Ice (to taste), Cranberry Juice (1 cup), Lime Juice (4 Tbsp), and a pinch of Salt (1 pinch) and stir to combine. Fill 4 glasses halfway with ice, pour in the sangria and top with Champagne (1 cup). Serve.