Mussel Ceviche
Ingredients
- 3 pounds black mussels, scrubbed and beards pulled out
- 1 cup dry white wine
- 6 bay leaves
- 2 medium tomatoes, cored, seeded and diced
- 1 small red onion, diced
- 1 cup small Spanish olives (picholines), pitted and halved
- 1 bunch fresh oregano leaves, roughly chopped
- 2/3 cup best quality tomato juice
- 1/3 cup freshly squeezed orange juice
- 1/3 cup freshly squeezed lime juice
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/4 cup fruity Spanish olive oil
- Vegetable oil for frying
- 6 to 10 small corn tortillas (recipe attached), or use store bought
- 1 avocado, peeled, seeded and mashed
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