Gazpacho With Mussels

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Nutrition per serving    (USDA % daily values)


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Ingredients for 8 servings

6 tablespoons red wine vinegar (or sherry vinegar)

1/4 cup lemon juice

1 chopped onion

1/3 cup minced dill

3 cloves garlic, chopped

6 radishes finely sliced

2 avocado, diced

1/4 cup extra virgin olive oil

2 tablespoons chopped parsley

inch a large sauce pan combine wine, onion, herbs and peppercorns. Bring to a boil, reduce heat and simmer 3 minutes. Add the mussels, cover and cook over high heat 3 to 4 minutes, until mussels open. Shake the pan occasionally

2 red bell or poblano peppers, diced

2 tablespoons chopped cilantro

1/2 teaspoon cayenne pepper

Remove mussels with a slotted spoon to a large bowl. When cool enough to handle, use a spoon to remove the meat from each shell. Depending on size, cut into 2 or 3 large chunks. Refrigerate.

1 teaspoon salt

1/4 cup fresh lemon juice

inch Stir chopped avocado and cooked, chopped mussels. Pour into bola grande glasses, float radish slices in each serving and garnish with a dill spear or celery stalk

24 green lipped mussels (or 24 large, raw shrimp)

Add the chopped ingredients into the bowl with the tomato juice mixture, and stir to combine. Taste for salt, pepper and cayenne. The soup can be made to this point and refrigerated the day before serving.

inch Combine the next 10 ingredients, small batches, in a blender or food processor and pulse to chop/combine. Add a little of the tomato juice mixture to each batch to allow for easy chopping. Puree half of this mixture. Reserve the other half in

2 cups tomato juice

6 large tomato, seeded and chopped

2 shallots, chopped

2 cucumber, peeled and seeded

1 medium onion, sliced

1/4 cup pepper vodka

2 tablespoons chopped dill

1/3 cup minced cilantro

2 cups white wine

8 black peppercorns

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