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Ингредиенты
- 900 gm Fresh mussels, cleaned
- 50 ml Dry white wine
- 1 x Dry choricero pepper
- 225 gm Vine-ripened tomatoes
- 4 x Garlic cloves, peeled
- 15 gm Blanched hazelnuts
- 1 x 15 grams sli day-old white bread, crusts removed
- 120 ml Extra virgin olive oil
- 1 pch Dry chilli flakes
- 1 Tbsp. Sherry vinegar
- 2 Tbsp. Minced fresh oregano
Инструкции
- 1 For the Romesco Sauce: Pull out the stalk of the dry pepper, cover with hot 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 min.
- 3 Sprinkle over the hazelnuts and roast for another 15 min till they are golden brown. Remove the tin from the oven and leave to cold.
- 4 Rub the bread slice with the remaining garlic clove. Heat a little extra virgin olive oil in a frying pan, add in the bread and fry till richly golden brown on both sides.
- 5 Cold, break into pcs 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 grnd black pepper.
- 6 Blend till smooth, then with the motor still running, very gradually add in the rest of the extra virgin 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 min till they have opened.
- 8 Tip into a colander set over a bowl and leave till cold sufficient to handle. Return all but the last 2 tbsp mussel liquor to a saute/fry pan and boil vigorously till reduced to about 1 tbsp. Leave to cold 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 minced oregano. Slide under a warm grill and cook for about a minute till bubbling and warm. Serve straight away.
- NOTES :Makes about 60
