recipe for Baked Allioli Mussels has been reproduced
courtesy of Orce
Serrano Hams - www.orceserranohams.com
Serrano Hams market a range of authentic Andalucian
cured meats, in particular Serrano Hams, olive oils,
vinegars and wines. The business is situated in the
heart of the Andalucian countryside, which is the home
of Serrano Hams, and ships direct from Spain. All of
the products are locally produced with many being used
in local restaurants and tapas bars where Serrano Ham
is a great favourite. If you are looking for a taste
of real Spain the Orce Serrano Hams can supply you with
you would like to find out more about Orce Serrano Hams
and the Serrano Hams then have a look at the article
Serrano / Jamon Iberico / Spanish Ham - Orce Serrano
Hams or visit the web site www.orceserranohams.com
This recipe for baked mussels came from a newly opened
tapas bar in Orce village, having sat down with a couple
of tubos (beer in a tall glass) we were
intrigued as to what these mussel shell tapas which
arrived shortly after were stuffed with, a few moments
later we had the recipe and the following Friday we
simply had to buy some mussels to try it out! The use
of allioli adds a nice hint of garlic, accompanied by
the olives and cheese these really are very tasty tapas
for Baked Allioli Mussels
20 Large fresh mussels (1kg approx)
1 Small tomato
10 Pitted black olives
1 Tablespoon allioli
1 Tablespoon dry breadcrumbs
2 Tablespoons Manchego
Lemon wedges to garnish
to make Baked Allioli Mussels
and prepare the mussels removing any barnacles, etc
from the shells as these will be used for serving.
your grill to medium heat.
the mussels for 4 5 minutes in water, set aside
and leave to cool, retaining 20 shells.
dice the tomato and pitted olives.
the mussels from their shells and mash up the meat
with a fork.
the mussel meat, allioli, tomato, olives into a bowl
and mix well.
the mixture into each shell and sprinkle with breadcrumbs
and then a little grated Manchego.
the mussels on a tray, drizzle with olive oil and
bake for 3 4 minutes until the cheese begins
immediately and garnish with lemon wedges.
with permission of Orce