Mussels ceviche

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@...


Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.

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