Mussels ceviche

6 servings

Ingredients

QuantityIngredient
3poundsBlack mussels; scrubbed, de-bearded
1cupDry white wine
6Bay leaves
2mediumsTomatoes; cored, seeded,
; and diced
1smallRed onion; diced
1cupSmall Spanish olives (picholines); pitted, halved
1bunchFresh oregano leaves; roughly chopped
cupBest-quality tomato juice
cupFreshly-squeezed orange juice
cupFreshly-squeezed lime juice
1teaspoonSalt
½teaspoonFreshly-ground black pepper
¼cupFruity Spanish olive oil
Vegetable oil; for frying
6smallsCorn Tortillas; see * Note
(or use store-bought)
1Avocado; peeled, seeded,
; and mashed

Directions

* 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.