Baked Mussels / Choros Horneados / Mejillones Horneados

CitizenFood Sat, 02/07/2009 - 20:58

Mussel Stock:
3 dozen mussels washed cleaned and scrubbed
½ medium size onion, halved
1 leek, rinsed and halved
1/3 cup dry white wine
3 tbsp lime juice
2 whole garlic cloves, skinned

Mussel preparation
2 tbsp oil
2 red onions, finely chopped
3 tbsp chopped leek, white part only
2 tbsp minced garlic
2 tbsp sun dried yellow ají paste
2 tbsp butter
1 tbsp Dijon mustard
1 tsp turmeric
2 cups mussel stock
2 tbsp bread crumbs
2 tbsp grated Parmesan cheese
Chopped parsley

Mussel Stock:


Octopus in Olive Sauce / Pulpo al Olivo

CitizenFood Sat, 02/07/2009 - 17:30

Serves 4

2 1/2 pounds octopus
1 egg
1/2 teaspoon salt
1 cup olive oil, plus more for garnish
2 tsp key lime juice
10 black olives, pitted
1 tbs minced parsley


Place octopus in a stock pot and cover with water, bring to a boil and cook for about 40 minutes, until soft. Remove the skin with a knife, and refrigerate. When cooled, cut into slices.