Pumpkins aren't just for pies or Halloween decorations. These large, orange gourds - while naturally sweet - also work well in savory dishes. They pair well with poultry and pork (and especially bacon) and their creamy-when-cooked texture blends easily into soups.
Mussel Ceviche
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- #46731
serves/makes:
ready in:
over 5 hrs
over 5 hrs
ingredients
1 pound fresh shelled mussels
1/2 cup lime juice
1 small Vidalia onion
2 habanero chilies
3 green tomatoes
1/2 cup tomato juice
1/2 cup clam juice
1 teaspoon salt
3 key limes
directions
Combine the mussels and lime juice in a small glass or ceramic container. Cover and refrigerate for 1 hour.
Remove the skin from the onion and cut into 1/4-inch pieces. Remove the stem and seeds from the chilies and cut into 1/4-inch pieces.
Chop the tomatoes into 1/4-inch pieces; reserve the juice.
Drain off and discard the lime juice and put the mussels in a medium-sized mixing bowl. Add the onions, chilies, green tomatoes with their juice, red tomato juice, clam juice, salt, and fresh-squeezed juice from the key limes; stir well.
Refrigerate in a glass or ceramic container for 4 to 12 hours.
added by
bluecheesebaby
nutrition data
Nutritional data has not been calculated yet.
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