Mussels in Romesco Sauce
- 2 dried mild red chilies such as New Mexico*, seeded and torn into large pieces (wear rubber gloves)
- 1/3 cup red-wine vinegar
- 1/4 cup whole blanched almonds
- 2/3 cup olive oil
- 2 slices firm white sandwich bread
- 1 medium onion, chopped
- 3 large garlic cloves, chopped coarse
- 4 plum tomatoes (about 1/2 pound), peeled, seeded, and chopped
- 1 teaspoon sweet paprika
- 1/2 cup dry white wine
- 1/2 cup water
- 2 pounds mussels (preferably cultivated), scrubbed well and beards pulled off
- 2 tablespoons finely chopped, washed-well, and spun-dry fresh coriander sprigs
- *available at Hispanic markets and some specialty foods shops
- In a small bowl soak chilies, flesh sides down, in vinegar 30 minutes.
- Remove chilies, reserving vinegar in bowl, and scrape flesh from skins of chilies, discarding skins.
- Return chili flesh to reserved vinegar.
- In a heavy skillet cook almonds in 2 tablespoons oil over moderately low heat, stirring, until golden and transfer with a slotted spoon to paper towels to drain.
- Heat oil remaining in skillet over moderate heat until hot but not smoking and fry bread, turning it, until golden.
- Transfer bread to a cutting board and cut into cubes.
- In a skillet heat remaining oil over moderate heat until hot but not smoking and cook onion, stirring, until edges are just golden.
- Add garlic and cook, stirring, until garlic is pale golden.
- Add chili mixture, almonds, bread cubes, tomatoes, and paprika and cook, stirring occasionally, 2 minutes.
- In a food processor puree mixture coarse and season with salt.
- Sauce may be made 1 week ahead and chilled, covered.
- In a heavy kettle stir together wine, water, and 1 cup sauce, reserving remaining sauce for another use, and bring to a boil.
- Add mussels and boil gently, covered, 4 minutes, or until most are opened.
- Transfer mussels to a serving dish, discarding any unopened ones.
- Simmer sauce, stirring, until reduced and thickened slightly and spoon over mussels.
- Sprinkle mussels with coriander.
red chilies, redwine vinegar, whole blanched almonds, olive oil, bread, onion, garlic, tomatoes, sweet paprika, white wine, water, mussels, well, markets
Taken from www.epicurious.com/recipes/food/views/mussels-in-romesco-sauce-11426 (may not work)