Tastes of the Camino by Yosmar Martinez
Makes 6–8 tapas
1⁄2 cup (125 ml) olive oil
1⁄4 cup (60 ml) sherry vinegar
2 garlic cloves, pressed
2 shallots, finely chopped
1 green bell pepper, finely chopped
2 medium tomatoes, seeded and finely chopped
1 tablespoon finely chopped flat leaf parsley (about 2 sprigs
Salt and pepper to taste
1 cup (250 ml) water
1⁄2 cup (125 ml) white wine
48 mussels (about 2 lbs, or 1 kg), scrubbed and de-bearded
- In a large bowl, whisk the olive oil, vinegar, and garlic. Add the chopped shallot, bell pepper, tomatoes, and parsley. Season the vinaigrette with salt and pepper to taste and set aside.
- Discard any mussels that are cracked or are open and won’t close up when lightly tapped. Pour the water and the wine into a large pan and bring to a boil.
- Add the mussels, reduce the heat to medium, cover the pan, and allow the mussels to steam open, about 3–5 minutes.
- Remove the mussels from the pan and allow to cool. Discard any mussels that did not open up during the cooking process.
- Once the opened mussels have cooled, remove the mussels from the shells and mix them with the vinaigrette. Cover with plastic wrap and put them in the refrigerator overnight. Rinse half of the shells well and store them in
a plastic bag or closed container inside the refrigerator. Discard the remaining shells.
- Right before serving, arrange the shells on a serving platter. Place a mussel in each shell and spoon some vinaigrette over each one. Serve chilled.
Pairs well with wines from D.O. Rueda