Making Vermouth is a highly recognized ritual in Spain. It even takes the concept of the drink that has the same name. But Xavier Lahuerta is unconventional, and his interpretation of vermouth is done with an Amontillado wine from Córdoba. The mussels from the Rías Baixas, from Real Conservera Española, sublime, as always, with top quality products, the dishes come out divine!
A very special version of Spanish vermouth by Xavier Lahuerta. With MadeinSpain products such as the 6/8 mussels from Real Conservera Española.
INGREDIENTS for 2 people
- A can of 6/8 mussels from Real Conservera Española
- A Pitaya
- 60gr of potato chips Flor de Sal de Sal de Ibiza
- 3 blood oranges
- 8 table olives
- s / c Oil EVOO premium SIETEMIL
- Bottle of Terrevuelos (DO Montilla)
DEVELOPMENT
- We peel the orange and then chop it, removing the central part and leaving it in small cubes.
- We put it in a container next to the pitaya that we extract it with a spoon and mix it with the orange in the same container.
- We open the can of mussels and take advantage of their pickled sauce (olive oil, vinegar and spices) to put it on the fruit so that it is soaked in that flavor and pickled. (4 minutes)
- Then we put the pickled fruit on a plate, along with the olives, the potato chips and finally the mussels, all perfectly well plated, the key to an excellent presentation.
- Finally, we add EVOO to the sauce that has remained in the container (pickle and fruit juice), and we prepare a vinaigrette that we will put on top of the mussels.
- We will pair it with a Terrevuelos Amontillado wine from Córdoba
And it will be ready to eat !!
AUTHOR: Israel Romero, CEO of Made in Spain Gourmet.
