Tomasina Meyers Mussels Confit with Tomato Sauce, Ancho and Almond Picada | food

WWe are lucky in the UK, because we are never far from the sea. Mussels are among the least impactful seafood we can grow: grown on ropes across the UK, they are inexpensive, require no chemical inputs, absorb carbon dioxide and purify seawater. On top of that, they’re incredibly nutritious – full of essential vitamins and minerals – and of course delicious. Here I’ve made a rich tomato sofrito to cover with flavor and add some Fa-fa-foam With a bold and nutty pika ancho.

Mussels with confit tomato sauce, ancho and almond picada

Ancho is a sweet, round, medium-temperature dried red pepper from Mexico, available online and from large supermarkets.

to equip 30 minutes
cook 45 minutes
serve 4

2kg mussels
100 ml olive oil
2 white onions
Peeled and finely chopped
2 sticks of celeryfinely chopped
Salt and black pepper
4 garlic cloves
Peeled and finely chopped
2 x 400 g plum tomatoescrushed
2 teaspoons sherry vinegar
250 ml dry white wine

for picada
1 ancho chili
80 gm peeled almonds
toasted
1 slice Good bread
1
Large bunch of flat leaf parsleyLeaves plucked and roughly chopped

Scrub the mussels to clean them under cold running water: scrape off any barnacles and pull the beards in a zigzag motion (discard any scales that are broken or that don’t close when tapped on the counter).

Heat three tablespoons of oil in a large skillet over medium heat, and when hot, add onion and celery, season and sweat, stirring occasionally, for 10 minutes. Add garlic and cook for a few more minutes, then add tomatoes and vinegar. Cook for 15 minutes while preparing the picadas.

Remove the seeds and hot ancho pepper, then marinate the meat in a little boiling water for 15 minutes, until tender. Toast the almonds in a dry frying pan, then put them in a food processor. Pour a tablespoon of oil into the almond frying pan and fry the bread until golden. Add the bread, cayenne pepper and half of the parsley to a food processor and blend into a coarse crumble.

When you’re ready to eat, put a large saucepan with a lid on over high heat, and when smoking is hot, add 1 tablespoon of the oil, followed by the mussels and wine. Cover the oysters and let them steam for three or four minutes, until the mussels are completely opened (discard any that remain closed). Stir half a picada into the tomato sauce, then put it in the cooked mussels with the spoon. Pour the mussels and wine juices through a colander into the tomato mixture, then pour into deep bowls and serve with picadas, a sprinkle of parsley and some good bread to get off the rich sauce.

simple flex

Instead of mussels, grill or broil halved shallots until soft and slightly darkened. Served with sauce and picada.

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