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Mussels Ceviche

Type: Shellfish
Serves: 6 people

Recipe Ingredients

3 lbs 1362g / 48ozBlack mussels - scrubbed, de-bearded
1 cup 237mlDry white wine
6   Bay leaves
2   Tomatoes - cored, seeded, (medium) and diced
1   Red onion - diced (small)
1 cup 237mlSmall Spanish olives (picholines) - pitted, halved
1   Fresh oregano leaves - roughly chopped
2/3 cup 157mlBest-quality tomato juice
1/3 cup 78mlFreshly-squeezed orange juice
1/3 cup 78mlFreshly-squeezed lime juice
1 teaspoon 5mlSalt
1/2 teaspoon 2.5mlFreshly-ground black pepper
1/4 cup 59mlFruity Spanish olive oil
  Vegetable oil - for frying
6   Corn Tortillas - see * Note (small)
  (or use store-bought)
1   Avocado - peeled, seeded, and mashed

Recipe Instructions

* Note: See the "Corn Tortillas" recipe which is included in this collection.

In a wide, heavy saute pan, bring the wine to a boil with the bay leaves. Put in just enough mussels to cover the bottom of the pan. Cover and cook over medium heat 3 to 5 minutes, or until all the shells are open. Lift out mussels with a slotted spoon and set in a bowl to cool. Cook remaining mussels in the same way, in batches as necessary. Reserve the liquid for another use. Discard shells and place mussels in a bowl with tomatoes, onion, olives, oregano, tomato, orange and lime juices, salt, pepper and olive oil. Refrigerate for a few hours to blend flavors.

Pour vegetable oil to a depth of 1/2-inch in a small skillet. Fry the tortillas on both sides or about 1 minute, or until crisp. Drain on paper towels.

Divide ceviche evenly on tostadas with a dollop of mashed avocado on each.

This recipe yields 6 servings.

TOO HOT TAMALES with Susan Feniger and Mary Sue Milliken - From the TV FOOD NETWORK - (Show # TH-6174 broadcast 02-24-1997) - Downloaded from their Web-Site -


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