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Grains, Fruits, Vegetables Niger Toohot06 6 servings

INGREDIENTS

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

INSTRUCTIONS

* 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 - http://www.foodtv.com
Formatted for MasterCook by MR MAD, aka Joe Comiskey - jpmd44a@prodigy.com
03-04-1997
Recipe by: Susan Feniger and Mary Sue Milliken
Converted by MM_Buster v2.0l.

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