Mussel seviche

Yield: 10 Servings

Measure Ingredient
5 pounds Very fresh black or green mussels
½ cup Plus
2 tablespoons Olive oil
½ cup Dry white wine
4 Sprigs fresh thyme
1 teaspoon Dried thyme
3 larges New potatoes; washed, cooked and cut into 1/2" cubes
1½ pounds Tomatoes; cut into 1/2" cubes
½ small Sweet onion; peeled and thinly sliced
4 tablespoons Fresh or frozen green peas
⅓ cup Fresh lemon juice
1 teaspoon Coarse salt
½ cup Fresh chopped Italian parsley

Bosley John <bosley_john@...>

I'm posting here five recipes for seviche/ceviche as published in the Food section of Wednesday's Washington _Post_. The article included all the standard warnings about parasites, etc. but we've been over all that already, and the article didn't have anything new to add to our prior discussion so I'll skip all that and post just the recipes. Also you will note that the chile content of these recipes is minimal or even noted as "optional"!!??? (The _Post_ also spells the word for the fruit "chili;" it's getting so the concept of "literate journalist" is almost a contradiction in terms...) Well, I reckon all of us know what needs to be added in each case--or we can do some trial and error adjusting. See recipes "SAIGONNAIS SCALLOP SEVICHE", "OLD ANGLER'S INN SANTA FE SHRIMP SEVICHE", "ROOF TERRACE RESTAURANT CARIBBEAN SEAFOOD ESCABECHE", and "LOBSTER SEVICHE".

Perhaps from "The Art of South American Cooking" (Harper-Collins, 1991), by the late Felipe Rojas-Lombardi--it's not clear. The _Post_ says there's an entire chapter on seviche in that book... 10 servings.

Clean mussels. In a Dutch oven with tight-fitting lid, combine the 2 tbsp of olive oil, 2 tbsp of the wine, thyme and the mussels. Cover and steam over high heat until mussels barely open, 5 to 8 minutes. Discard any unopened mussels. Let juices stand in pan for a few minutes to settle the sediment. Strain juices into bowl through a sieve lined with a double layer of cheesecloth.

Using a paring knife, detach mussels from shells, being careful not to tear them. Place in the bowl with the mussel juices. Add potatoes, tomatoes , onion, peas, lemon juice, salt, parsley and remaining olive oil and wine.

Toss gently. Serve at room temperature.

CHILE-HEADS ARCHIVES

From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .

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