Yield: 6 servings
|3 pounds||Black mussels; scrubbed, de-bearded|
|1 cup||Dry white wine|
|6 \N||Bay leaves|
|2 mediums||Tomatoes; cored, seeded,|
|\N \N||; and diced|
|1 small||Red onion; diced|
|1 cup||Small Spanish olives (picholines); pitted, halved|
|1 bunch||Fresh oregano leaves; roughly chopped|
|⅔ cup||Best-quality tomato juice|
|⅓ cup||Freshly-squeezed orange juice|
|⅓ cup||Freshly-squeezed lime juice|
|½ teaspoon||Freshly-ground black pepper|
|¼ cup||Fruity Spanish olive oil|
|\N \N||Vegetable oil; for frying|
|6 smalls||Corn Tortillas; see * Note|
|\N \N||(or use store-bought)|
|1 \N||Avocado; peeled, seeded,|
|\N \N||; and mashed|
* 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 ½-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.
Recipe 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 -
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.