Hi "Skitchencoolers" here is a wild, aromatic mint found along Alentejo streams and damp soils. Softer and fresher than common mint, it brings a cool, herbal lift to the region’s rustic dishes. In Alentejo cooking, it’s used to perfume açordas, sopas de cação, lamb stews, and simple broths, added at the end to preserve its delicate fragrance. Its role is subtle but essential: it brightens hearty, earthy flavors without overpowering them. Do you guys know this mint?

Welcome:) Lets go and cook "Skitchencoolers" Here is one of my favourite dishes to cook ! Silky beurre blanc, ocean-sweet mussels, crispy black pork jowl, and fresh coriander shoots — simple luxury in every bite.” Here is the recipe : Ingredients: - 1 kg mussels, cleaned - 120 g black pork jowl (Iberian pork), diced - 1 shallot, finely chopped - 120 ml white wine - 120 g cold butter, cubed - Coriander shoots - Salt & black pepper - Lemon zest (optional) Instructions 1. Crisp the pork jowl: Sear the diced jowl in a hot pan until golden and crunchy. Set aside. 2. Cook the mussels: In the same pan, add the mussels and half the wine. Cover and steam for 3–4 minutes until they open. Remove mussels and keep warm. 3. Make the beurre blanc: Add shallot and remaining wine to the pan. Reduce by half. Lower the heat and whisk in cold butter gradually until glossy. Season lightly. 4. Assemble: Spoon beurre blanc over the mussels, top with crispy pork jowl, coriander shoots, and a touch of lemon zest. Caption idea:“Silky beurre blanc, ocean-sweet mussels, crispy black pork jowl, and fresh coriander shoots — simple luxury in every bite.”