Mussel Ceviche

Name: Mussel Ceviche
Ingredients: 3 pounds black mussels, scrubbed and beards pulled out; 1 cup dry white wine; 6 bay leaves; 2 medium tomatoes, cored, seeded and diced; 1 small red onion, diced; 1 cup small Spanish olives (picholines), pitted and halved; 1 bunch fresh oregano leaves, roughly chopped; 2/3 cup best quality tomato juice; 1/3 cup freshly squeezed orange juice; 1/3 cup freshly squeezed lime juice; 1 teaspoon salt; 1/2 teaspoon freshly ground black pepper; 1/4 cup fruity Spanish olive oil; Vegetable oil for frying; 6 to 10 small corn tortillas (recipe attached), or use storebought; 1 avocado, peeled, seeded and mashed

16 ingredients

12 steps

Ingredients

3 pounds black mussels, scrubbed and beards pulled out
1 cup dry white wine
6 bay leaves
2 medium tomatoes, cored, seeded and diced
1 small red onion, diced
1 cup small Spanish olives (picholines), pitted and halved
1 bunch fresh oregano leaves, roughly chopped
2/3 cup best quality tomato juice
1/3 cup freshly squeezed orange juice
1/3 cup freshly squeezed lime juice
1 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/4 cup fruity Spanish olive oil
Vegetable oil for frying
6 to 10 small corn tortillas (recipe attached), or use storebought
1 avocado, peeled, seeded and mashed

Directions

1

In a wide, heavy saute pan, bring the wine to a boil with the bay leaves.
2

Put in just enough mussels to cover the bottom of the pan.
3

Cover and cook over medium heat 3 to 5 minutes, or until all the shells are open.
4

Lift out mussels with a slotted spoon and set in a bowl to cool.
5

Cook remaining mussels in the same way, in batches as necessary.
6

Reserve the liquid for another use.
7

Discard shells and place mussels in a bowl with tomatoes, onion, olives, oregano, tomato, orange and lime juices, salt, pepper and olive oil.
8

Refrigerate for a few hours to blend flavors.
9

Pour vegetable oil to a depth of 1/2-inch in a small skillet.
10

Fry the tortillas on both sides or about 1 minute, or until crisp.
11

Drain on paper towels.
12

Divide ceviche evenly on tostadas with a dollop of mashed avocado on each.