Name: Mussels Ceviche
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

Where there is no sanctification of life, there is no real faith in Christ. True faith works by love. It constrains a man to live unto the Lord from a deep sense of gratitude for redemption. It makes him feel that he can never do too much for Him that died for him. Being much forgiven, he loves much. He whom the blood cleanses, walks in the light. He who has real lively hope in Christ, purifies himself even as He is pure… The faith which has not a sanctifying influence on the character is no better than the faith of devils.

J.C. Ryle

CATEGORY	CUISINE	TAG	YIELD
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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