Mussels Ceviche

Ready in 1h

Try this Mussels Ceviche recipe, or contribute your own.


1 c Small Spanish olives
1 Avocado; peeled, seeded,
1/3 c Freshly-squeezed lime juice
1 ts Salt
2 md Tomatoes; cored, seeded,
; and diced
1 c Dry white wine
3 lb Black mussels; scrubbed,
Vegetable oil; for frying
6 Bay Leaves
1 bn Fresh oregano leaves;
1/3 c Freshly-squeezed orange
1/2 ts Freshly-ground black pepper
1 sm Red onion; diced
1/4 c Fruity Spanish olive oil
2/3 c Best-quality tomato juice
(or use store-bought)
; and mashed
6 sm Corn Tortillas; see * Note

Original recipe makes 6 servings



* 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 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. 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 - 03-04-1997 Recipe by: Susan Feniger and Mary Sue Milliken

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