INGREDIENTS

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.

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