Mussels With Alioli And Jamon Migas (Crumbs)
·
Serves 4 as a starter
Ingredient
·
2 tbs olive oil·
1 cup torn day-old sourdough·
50g jamon (Spanish cured ham) , chopped·
500g pot-ready mussels·
1/ 3 cup (80ml) dry white wine·
Pinch of smoked paprika (pimenton)·
2 tbs finely chopped flat-leaf parsley·
1 eschalot, finely chopped
Alioli
·
1 garlic clove, crushed·
2 egg yolks·
1/2 tsp Dijon mustard·
1/2 tbs white wine vinegar·
Juice of 1/2 lemon·
2/ 3 cup (165ml) each extra virgin olive oil and sun flower oil
Mussels With Alioli And Jamon Migas (Crumbs)
Recipe
1. Heat olive oil
in a fry pan over medium heat. Whiz bread to crumbs, then add to pan with jamon
and cook for 2-3 minutes until golden and crisp. Drain on paper towel.2. For the alioli,
whiz garlic, egg yolks, mustard, vinegar and lemon juice in a food processor
until combined. Slowly pour in both oils in a thin steady stream, whizzing,
until thick and pale. Season and set aside.3. Heat a large
saucepan over high heat. Add mussels and wine, cover and cook for 3 minutes or
until mussels open. Remove mussels from shells, reserving shells and cooking
liquid, and transfer to a bowl. Whisk 2 tbs alioli with 1/ 2 cup (125ml)
strained reserved cooking liquid, then toss through the mussels.4. Combine jamon
crumbs, paprika and parsley in a bowl. Season and set aside.5. Place mussels in
shells. Top with alioli dressing, eschalot and jamon crumbs.