Grilled Mussels With Romesco Sauce

You know how it was with Moses, when he saw two men fighting, one an Egyptian, and another an Israelite, he killed the Egyptian; but, when he saw two Hebrews fighting, Now, saith he, I will go and reconcile them, for they are brethren; why so, but because he was a good man, and gracious? So also it is with a gracious heart; when he sees the Scripture fighting with an Egyptian, an heathen author, or apocryphal, he comes and kills the heathen…but when he sees two Scriptures at variance (in view, though in truth not), Oh, saith he, these are brethren, and they may be reconciled, I will labour all I can to reconcile them; but when a man shall take every advantage of seeming difference in Scripture, to say, Do ye see what contradictions there are in this book, and not labour to reconcile them; what doth this argue, but that the corruption of a man’s nature, is boiled up to an unknown malice against the word of the Lord.

Thomas Bridge

CATEGORY	CUISINE	TAG	YIELD
Grains		Fresh food, New	1	Servings

INGREDIENTS

900	g	Fresh mussels, cleaned
50		Dry white wine
1		Dried choricero pepper
225	g	Vine-ripened tomatoes
4		Garlic cloves, peeled
15	g	Blanched hazelnuts
1		15 grams sli day-old white
		bread crusts removed
120		Olive oil
1	pn	Dried chilli flakes
1	T	Sherry vinegar
2	T	Chopped fresh oregano

INSTRUCTIONS

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.

A Message from our Provider:

“God Himself does not propose to judge a man until he is dead. So why should you?”