Mussels With Alioli And Jamon Migas (Crumbs)
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Serves 4 as a starter
Ingredient
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2 tbs olive oil
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1 cup torn day-old sourdough
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50g jamon (Spanish cured ham) , chopped
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500g pot-ready mussels
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1/ 3 cup (80ml) dry white wine
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Pinch of smoked paprika (pimenton)
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2 tbs finely chopped flat-leaf parsley
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1 eschalot, finely chopped
Alioli
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1 garlic clove, crushed
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2 egg yolks
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1/2 tsp Dijon mustard
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1/2 tbs white wine vinegar
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Juice of 1/2 lemon
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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.
