Name: Mussel Seviche
Ingredients: 5 lb Very fresh black or green mussels; 1/2 c Plus; 2 tb Olive oil; 1/2 c Dry white wine; 4 Sprigs fresh thyme; 1 ts Dried thyme; 3 lg New potatoes; washed, cooked and cut into 1/2" cubes; 1 1/2 lb Tomatoes; cut into 1/2" cubes; 1/2 sm Sweet onion; peeled and thinly sliced; 4 tb Fresh or frozen green peas; 1/3 c Fresh lemon juice; 1 ts Coarse salt; 1/2 c Fresh chopped Italian parsley

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John Piper

CATEGORY	CUISINE	TAG	YIELD
	Caribbean	Appetizer	10	Servings

INGREDIENTS

5	lb	Very fresh black or green mussels
1/2	c	Plus
2	tb	Olive oil
1/2	c	Dry white wine
4		Sprigs fresh thyme
1	ts	Dried thyme
3	lg	New potatoes; washed, cooked and cut into 1/2" cubes
1 1/2	lb	Tomatoes; cut into 1/2" cubes
1/2	sm	Sweet onion; peeled and thinly sliced
4	tb	Fresh or frozen green peas
1/3	c	Fresh lemon juice
1	ts	Coarse salt
1/2	c	Fresh chopped Italian parsley

INSTRUCTIONS

Bosley John <bosley_john@smtpmac.bah.com>
I'm posting here five recipes for seviche/ceviche as published in the Food
section of Wednesday's Washington _Post_. The article included all the
standard warnings about parasites, etc. but we've been over all that
already, and the article didn't have anything new to add to our prior
discussion so I'll skip all that and post just the recipes. Also you will
note that the chile content of these recipes is minimal or even noted as
"optional"!!??? (The _Post_ also spells the word for the fruit "chili;"
it's getting so the concept of "literate journalist" is almost a
contradiction in terms...) Well, I reckon all of us know what needs to be
added in each case--or we can do some trial and error adjusting. See
recipes "SAIGONNAIS SCALLOP SEVICHE", "OLD ANGLER'S INN SANTA FE SHRIMP
SEVICHE", "ROOF TERRACE RESTAURANT CARIBBEAN SEAFOOD ESCABECHE", and
"LOBSTER SEVICHE".
Perhaps from "The Art of South American Cooking" (Harper-Collins, 1991), by
the late Felipe Rojas-Lombardi--it's not clear. The _Post_ says there's an
entire chapter on seviche in that book... 10 servings.
Clean mussels. In a Dutch oven with tight-fitting lid, combine the 2 tbsp
of olive oil, 2 tbsp of the wine, thyme and the mussels. Cover and steam
over high heat until mussels barely open, 5 to 8 minutes. Discard any
unopened mussels. Let juices stand in pan for a few minutes to settle the
sediment. Strain juices into bowl through a sieve lined with a double layer
of cheesecloth.
Using a paring knife, detach mussels from shells, being careful not to tear
them. Place in the bowl with the mussel juices. Add potatoes, tomatoes ,
onion, peas, lemon juice, salt, parsley and remaining olive oil and wine.
Toss gently. Serve at room temperature.
CHILE-HEADS ARCHIVES
From the Chile-Heads recipe list.  Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.

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