Yield: 10 Servings
|5 pounds||Very fresh black or green mussels|
|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.
From the Chile-Heads recipe list. Downloaded from Glen's MM Recipe Archive, .