Ingredients with Measurements:
- 1 cup blanched almonds
- 2 garlic cloves
- 2 cups water
- 1/4 cup olive oil
- 2 tablespoons sherry vinegar
- 1 teaspoon salt
- 1/2 teaspoon ground cumin
- 1/2 teaspoon ground coriander
- 1/4 teaspoon cayenne pepper
- 1 pound mussels, cleaned and debearded
- 1/4 cup chopped fresh parsley
- 1 lemon, cut into wedges
Special equipment needed:
- Blender or food processor
- Large pot with lid
Step-by-step instructions:
1. In a blender or food processor, combine the blanched almonds, garlic cloves, water, olive oil, sherry vinegar, salt, cumin, coriander, and cayenne pepper. Blend until smooth.
2. Pour the ajoblanco into a large bowl and refrigerate for at least 1 hour to chill.
3. In a large pot with a lid, add the cleaned and debearded mussels and 1/4 cup of water. Cover and cook over medium-high heat for 5-7 minutes, or until the mussels have opened. Discard any mussels that do not open.
4. Remove the mussels from the pot and set aside to cool.
5. Once the mussels have cooled, remove the meat from the shells and discard the shells.
6. To serve, divide the ajoblanco into bowls and top with the cooked mussels. Garnish with chopped fresh parsley and a lemon wedge.
Time:
Preparation time: 15 minutes
Cooking time: 10 minutes
Temperature:
Refrigerate ajoblanco for at least 1 hour before serving.
Serving size:
This recipe serves 4 people.
Nutritional information:
Calories: 400
Fat: 30g
Saturated Fat: 3g
Cholesterol: 30mg
Sodium: 650mg
Carbohydrates: 15g
Fiber: 5g
Sugar: 2g
Protein: 20g
Substitutions for ingredients:
- Instead of blanched almonds, you can use blanched hazelnuts or cashews.
- Instead of sherry vinegar, you can use red wine vinegar or apple cider vinegar.
- Instead of mussels, you can use clams or shrimp.
Variations:
- Add diced cucumber or red pepper to the ajoblanco for extra flavor and texture.
- Top the ajoblanco with grilled or roasted vegetables, such as zucchini or eggplant.
- Use different types of seafood, such as scallops or octopus.
Tips and tricks:
- Make sure to discard any mussels that do not open during cooking.
- Serve the ajoblanco and mussels chilled for a refreshing summer dish.
- Toasting the almonds before blending them will add extra flavor to the ajoblanco.
Storage instructions:
Store any leftover ajoblanco and mussels in separate airtight containers in the refrigerator for up to 2 days.
Reheating instructions:
Reheat the mussels in a pot with a little bit of water over medium heat until heated through. Do not reheat the ajoblanco, as it is meant to be served chilled.
Presentation ideas:
Serve the ajoblanco and mussels in individual bowls for an elegant presentation.
Garnishes:
Garnish the dish with chopped fresh parsley and a lemon wedge.
Pairings:
- Serve with a crisp white wine, such as a Sauvignon Blanc or Albariño.
- Serve with crusty bread for dipping in the ajoblanco.
Suggested side dishes:
- Grilled vegetables, such as zucchini or eggplant.
- A simple green salad with a lemon vinaigrette.
Troubleshooting advice:
- If the ajoblanco is too thick, add a little bit of water to thin it out.
- If the mussels do not open during cooking, discard them.
Food safety advice:
- Make sure to clean and debeard the mussels before cooking.
- Discard any mussels that do not open during cooking.
Food history:
Ajoblanco is a traditional Spanish soup made with almonds, bread, garlic, and olive oil. It originated in the Andalusia region of Spain and is typically served chilled.
Flavor profiles:
The ajoblanco is creamy and nutty, with a hint of garlic and cumin. The mussels are briny and sweet, adding a seafood flavor to the dish.
Serving suggestions:
Serve the ajoblanco and mussels as a light lunch or dinner on a hot summer day.
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Region: Spanish