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Categories:
black mussels white wine bay leaves tomatoes red onion Spanish olives oregano tomato juice freshly squeezed orange juice freshly squeezed lime juice salt freshly ground black pepper fruity Spanish olive oil vegetable oil corn tortillas avocado
Viewed: 3 - Published at: 6 years agoIngredients
- 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
Method
- 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.
