Recipe courtesy of Mary Sue Milliken
and
Susan Feniger
Mussel Ceviche
- Level: Easy
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 18 servings
- Calories
- 369
- Total Fat
- 31
- Saturated Fat
- 3
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 2
- Protein
- 10
- Cholesterol
- 21
- Sodium
- 420
- Total: 3 hr 10 min
- Prep: 3 hr
- Cook: 10 min
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 store bought
1 avocado, peeled, seeded and mashed
Directions
- 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.