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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)
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.

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