Grilled Mussels with Romesco Sauce

INGREDIENTS

INSTRUCTIONS

FOR THE ROMESCO SAUCE
1 For the Romesco Sauce: Pull out the stalk of the dried pepper, cover with
warm 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 minutes.
3 Sprinkle over the hazelnuts and roast for another 15 minutes until they
are golden. Remove the tin from the oven and leave to cool.
4 Rub the bread slice with the remaining garlic clove. Heat a little olive
oil in a frying pan, add the bread and fry until richly golden on both
sides.
5 Cool, break into pieces 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 ground black pepper.
6 Blend until smooth, then with the motor still running, very gradually add
the rest of the 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 minutes until they have
opened.
8 Tip into a colander set over a bowl and leave until cool enough to
handle. Return all but the last 2 tbsp mussel liquor to a saute pan and
boil vigorously until reduced to about 1 tbsp. Leave to cool 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 chopped oregano. Slide under a hot grill and cook for about a minute
until bubbling and hot. Serve straight away.
Converted by MC_Buster.
NOTES : Makes about 60
Recipe by: Fresh Food
Converted by MM_Buster v2.0l.

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