Mussels Ceviche

Recipe Ingredients

3 lbs	1362g / 48oz	Black mussels - scrubbed, de-bearded
1 cup	237ml	Dry white wine
6		Bay leaves
2		Tomatoes - cored, seeded, (medium) and diced
1		Red onion - diced (small)
1 cup	237ml	Small Spanish olives (picholines) - pitted, halved
1		Fresh oregano leaves - roughly chopped
2/3 cup	157ml	Best-quality tomato juice
1/3 cup	78ml	Freshly-squeezed orange juice
1/3 cup	78ml	Freshly-squeezed lime juice
1 teaspoon	5ml	Salt
1/2 teaspoon	2.5ml	Freshly-ground black pepper
1/4 cup	59ml	Fruity 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.

Source:
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 - http://www.foodtv.com

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.