Cold and Hot Appetizers

MUSSELS WITH SPICY TOMATO SAUCE

KITCHEN: Mexican

• 1 kg Vima Galician Mussels
• 300 g Tomate muy maduro
• 50 g Vima Frozen Garlic
• 50 g White Onion
• 10 g Perejil picado
• 2 g Pimentón de La Vera picante
• 2 g Sal gruesa marina
• 1/2 cup Vinagre de jerez
• 1 cup Vima Extra Virgin Olive Oil

Pre-preparation

• Thaw the mussels at room temperature in their vacuum-sealed bag for 30 minutes.
• Place them with their juice in a saucepan and cover for 5 minutes over high heat.
• When they start to steam and are hot, without boiling, turn off the heat and remove them to discard one of the shells, placing them on a large platter with the meat facing up.
• In a mortar or molcajete, grind the chopped garlic with the peeled and diced tomatoes, using coarse salt to assist.
• Finish by adding the chopped chili powder, diced onion, sherry vinegar, and finally the oil, stirring continuously to emulsify the mixture.

PREPARATION 

• Top the mussels with the spicy sauce and sprinkle with chopped parsley.
• Serve well chilled with a good white wine from Rías Baixas.

KEYWORDS:  MUSSELS