Gazpacho Verde and Mussels in Saffron-Cilantro Sauce

 

 

 

I made some Mexican-Spanish fusion food. The former recipe is of now-forgotten origin, the latter is from Fresh Mexico by Marcela Vallodolid.

Gazpacho Verde:

  • 6 tbsp olive oil
  • 1 onion, diced
  • 2 chiles poblanos, diced
  • 1/2 lb tomatillos, diced
  • 1 chunk baguette, or other good bread, diced
  • 2 cloves garlic, diced
  • 2 cucumbers, diced
  • 1 bunch green onions, chopped
  • 1 bunch cilantro, chopped
  • 1 chile jalapeño, diced
  • 1 tsp ground cumin
  • black pepper to taste
  • salt to taste

Saute the onion, poblanos, and tomatillos in 2 tbsp olive oil until soft. Remove and let cool. Add the remaining olive oil to the pan, fry the bread pieces until golden. Turn off the heat and immediately add garlic. Stir well, add to onion and tomatillo mixture.

Blend remaining ingredients with cooled cooked ingredients. Season to taste, and chill thoroughly.

Mussels in Saffron-Cilantro Sauce:

  • 1 1/2 cup heavy cream
  • 1 tsp saffron threads, crushed
  • 2 lb mussels
  • 3/4 cup dry white wine
  • 4 cloves garlic, minced
  • 1 cup crushed tomatoes
  • 1/4 cup cilantro, chopped
  • salt and black pepper to taste

Check the mussels for any that have broken shells or do not close when you tap them.

Combine saffron and cream, simmer for 10 minutes, or until cream thickens and colors. Combine the mussels, garlic, and white wine in a large pot. Cook, covered, on medium-low until the mussels open. Remove from pot, and discard any that will not open. Add the cream and tomatoes to the pot. Simmer for about 5 minutes, until the sauce thickens. Add the cilantro, salt, and pepper. Serve sauce with mussels.

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About tandooritaco

This is a blog about food.
This entry was posted in mexican, seafood, soup, vegan, vegetables, vegetarian. Bookmark the permalink.

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