We are one of the largest producers and consumers, worldwide, of canned mussels.
And it is that this bivalve, tasty and full of marine flavor, loses us, especially when it is in the company of a rich marinade at its right point of acidity.
In our series
Recipes against the heat
, Madrid chef Nino Redruello (Fismuler, Las Tortillas de Gabino, La Ancha and delivery Armando) teaches how to prepare this refreshing summer dish and succeed with a homemade marinade.
Tomato pickled mussels
INGREDIENTS
(4 people). 500 g of mussels, 200 g of EVOO, 4 cloves of garlic (18 g), 4 shallots (110 g), 1 ripe vine tomato, 5 g of black peppercorns, 2 cloves, 2 bay leaves, 100 g of white wine vinegar and 100 g of apple cider vinegar, 200 g of white wine and 4 potato chips.
ELABORATION.
We can buy the mussels sous-vide and simply drain them. If we prefer them to be
fresh
, heat a pot with a good jet of oil, add the bivalves,
cover them for a minute until they open
. We remove
the shells and beards
(biso) and reserve them. We now start with
the pickle
. We leave the garlic with its skin and
cut it in the middle
, then peel and julienne the shallot. Heat the oil, brown the garlic and add the shallots, pepper, bay leaf and cloves. While they
take color
, we cut the tomato in two, by the belly and crosswise, we remove
the seeds and keep them
.
We add the two halves of the tomato to the pickle,
cook for five minutes
and remove them.
We add the vinegar, wait for
the alcohol to evaporate
, then add the wine and do the same;
we cook everything for 5 minutes
.
We crush the tomato that we had reserved, we strain it and we add it to the pickle.
Let it boil for 2 minutes and add salt,
rest for 20 minutes and add the mussels
.
For the pickle to do its job, we must prepare it
a day before
.
To serve, we put on a shallot chip potato, a mussel, a bunch of tomato seeds and
a little of the pickled broth
.
According to the criteria of The Trust Project
Know more
RECIPES AGAINST THE HEAT (III) Ajoblanco, the 'father' of gazpacho whose star are almonds
RECIPES AGAINST THE HEAT (I) Green gazpacho, Nino Redruello's version of the most classic summer dish
RECIPES AGAINST THE HEAT (IV) Campera, the Spanish salad where the queen is a potato
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