|
Mussel Gazpacho Shooters
Number of Servings: 24 Rate this Recipe: |
Ingredients
- 2 roma tomatoes, deseeded, finely diced
- 1⁄2 med yellow pepper, finely diced
- 1⁄2 english cucumber, finely diced
- 2 shallots, finely diced
- 2 ribs celery, finely diced
- 1⁄4 cup cup (50 ml) olive oil
- 1 cup (250 ml) mussel broth
- 1 cup (250 ml) tomato juice
- 2 tbsp (30 ml) chipotle tabasco sauce
- 2 lb (1000 g) of steamed mussel (meat only)
- salt and pepper to taste
- 2 oz (57 g) of white wine
- 1⁄4 cup (50 ml) red onions
Instructions
- Rinse fresh blue cultured mussels in water. Tap any mussels that are open and discard any mussels that do not close in response to the tap.
- To steam the mussels simply place the 2 pounds of mussels in the shell into a pot. Add 2 oz (57 g) of white wine and ¼ cup (50 mL) red onions. Turn burner to high and cover. As soon as the cover starts to steam the mussels are done. It should take 4 to 5 minutes. Remove the meat from the shell and use the liquid as your mussel broth. Discard any mussels that do not open after being steamed.
- Place vegetables in large bowl, add olive oil, mussel broth, tomato juice and Tabasco stir well, season and allow to chill for at least two hours before serving.
- Place two mussels in the bottom of a 2 oz shot glass fill with gazpacho then garnish with a mussel and a sprinkle of sea salt.
Notes
This recipe will make 24 servings of shooters in 2oz shooter glasses. Enjoy!
Comments
Other Appetizers Recipes
