Yield: 6 servings
| Measure | Ingredient |
|---|---|
| 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 |
| 1 teaspoon | Salt |
| 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@...
03-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.