Inicio » Recetas » Grilled Mussels With Romesco Sauce

Receta Grilled Mussels With Romesco Sauce

Name: Grilled Mussels With Romesco Sauce
Ingredients: 900 gm Fresh mussels, cleaned; 50 ml Dry white wine; 1 x Dry choricero pepper; 225 gm Vine-ripened tomatoes; 4 x Garlic cloves, peeled; 15 gm Blanched hazelnuts; 1 x 15 grams sli day-old white bread, crusts removed; 120 ml Extra virgin olive oil; 1 pch Dry chilli flakes; 1 Tbsp. Sherry vinegar; 2 Tbsp. Minced fresh oregano

de Global Cookbook

Add a photo

click to rate

0 votos | 826 views

0 evaluaciónes | 0 comentarios

Raciónes: 1

Ingredientes

900 gm Fresh mussels, cleaned
50 ml Dry white wine
1 x Dry choricero pepper
225 gm Vine-ripened tomatoes
4 x Garlic cloves, peeled
15 gm Blanched hazelnuts
1 x 15 grams sli day-old white bread, crusts removed
120 ml Extra virgin olive oil
1 pch Dry chilli flakes
1 Tbsp. Sherry vinegar
2 Tbsp. Minced fresh oregano

Direcciones

1 For the Romesco Sauce: Pull out the stalk of the dry pepper, cover with hot water and leave to soak overnight.
2 The next day drain it, slit it open and remove the seeds. Chop up roughly. Preheat the oven to 200c/400f/Gas 6. Put the tomatoes and 3 garlic cloves into a small roasting tin and roast for 10 min.
3 Sprinkle over the hazelnuts and roast for another 15 min till they are golden brown. Remove the tin from the oven and leave to cold.
4 Rub the bread slice with the remaining garlic clove. Heat a little extra virgin olive oil in a frying pan, add in the bread and fry till richly golden brown on both sides.
5 Cold, break into pcs and put into a liquidiser with the contents of the roasting tin, soaked red pepper, chilli flakes, sherry vinegar, 1/2 tsp salt and some freshly grnd black pepper.
6 Blend till smooth, then with the motor still running, very gradually add in the rest of the extra virgin olive oil to make a thick, mayonnaise-like sauce. Scrape into a bowl and set aside.
7 Put the mussels into a large pan with the wine. Cover and cook over a high heat, shaking the pan now and then, for 3-4 min till they have opened.
8 Tip into a colander set over a bowl and leave till cold sufficient to handle. Return all but the last 2 tbsp mussel liquor to a saute/fry pan and boil vigorously till reduced to about 1 tbsp. Leave to cold and stir into the romesco sauce.
9 Break the empty half shell off each mussel, loosen the meats from the other shell and lay on a baking tray.
10 Dot each mussel meat with about 1 tsp romesco sauce and sprinkle with a little minced oregano. Slide under a warm grill and cook for about a minute till bubbling and warm. Serve straight away.
NOTES :Makes about 60