Suquillo of Mussels Tarragona Style
Ingredients (10 portions)
| Amount | Measure | Name |
|---|---|---|
| 9.00 | lb | Mussels cleaned |
| 0.50 | cup | Olive oil |
| 2.00 | tbsp | All-purpose flour |
| 5.00 | cl | Garlic chopped |
| 8.00 | oz | Onions, white chopped |
| 2.00 | x | Bay leaves, whole |
| 1.00 | cup | Wine, white |
| 3.75 | cup | KNORR Ultimate Fish Base 6 x 1 Lb prepared |
| 5.30 | oz | tomato chopped |
| Slurry as needed | ||
| 0.10 | tsp | Saffron |
| 35.00 | x | Almonds, whole toasted |
| 1.30 | oz | Parsley chopped |
| Salt to taste | ||
| Black Pepper to taste |
Preparation
1. Clean mussels and steam open. Remove top shell and place in clay pot. Strain liquid from mussels and reserve 3/4 of it.
2. Heat olive oil, stir in flour and cook for one minute. Add 3 garlic cloves, onion and bay leaves. Add wine and reduce to 1/3.
3. Combine prepared Knorr Fish Base and tomatoes, simmer for 2 minutes.
4. With a mortar mash together saffron with 2 garlic cloves, almonds and parsley until it is a paste. Dissolve paste with the liquid from the mussels (this mixture is referred to as "picada"). Stir into the tomato mixture and simmer for 1 minute. Adjust seasoning.
5. Pour this mixture over mussels and simmer for 2 minutes.
Note: Mussels should be served in a clay pot.
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