Grilled Mussels With Romesco Sauce Recipes

Steps:

• In a small bowl soak chilies, flesh sides down, in vinegar 30 minutes. Remove chilies, reserving vinegar in bowl, and scrape flesh from skins of chilies, discarding skins. Return chili flesh to reserved vinegar.
• In a heavy skillet cook almonds in 2 tablespoons oil over moderately low heat, stirring, until golden and transfer with a slotted spoon to paper towels to drain. Heat oil remaining in skillet over moderate heat until hot but not smoking and fry bread, turning it, until golden. Transfer bread to a cutting board and cut into cubes.
• In a skillet heat remaining oil over moderate heat until hot but not smoking and cook onion, stirring, until edges are just golden. Add garlic and cook, stirring, until garlic is pale golden. Add chili mixture, almonds, bread cubes, tomatoes, and paprika and cook, stirring occasionally, 2 minutes. In a food processor purée mixture coarse and season with salt. Sauce may be made 1 week ahead and chilled, covered.
• In a heavy kettle stir together wine, water, and 1 cup sauce, reserving remaining sauce for another use, and bring to a boil. Add mussels and boil gently, covered, 4 minutes, or until most are opened.
• Transfer mussels to a serving dish, discarding any unopened ones. Simmer sauce, stirring, until reduced and thickened slightly and spoon over mussels. Sprinkle mussels with coriander.

GRILLED MUSSELS WITH ROMESCO SAUCE

Steps:

• 1 For the Romesco Sauce: Pull out the stalk of the dried pepper, cover with warm 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 minutes. 3 Sprinkle over the hazelnuts and roast for another 15 minutes until they are golden. Remove the tin from the oven and leave to cool. 4 Rub the bread slice with the remaining garlic clove. Heat a little olive oil in a frying pan, add the bread and fry until richly golden on both sides. 5 Cool, break into pieces 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 ground black pepper. 6 Blend until smooth, then with the motor still running, very gradually add the rest of the 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 minutes until they have opened. 8 Tip into a colander set over a bowl and leave until cool enough to handle. Return all but the last 2 tbsp mussel liquor to a saute pan and boil vigorously until reduced to about 1 tbsp. Leave to cool 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 chopped oregano. Slide under a hot grill and cook for about a minute until bubbling and hot. Serve straight away. NOTES : Makes about 60 Recipe by: Fresh Food