- 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
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 1/2-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.