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Una receta de mejillones para transportarse al Atlántico

No ha sido este el mejor verano para quedarse en Madrid, para que vamos a engañarnos.
Pero eso no quiere decir que no podamos regatear al asfalto con un plato que nos transporte a latitudes atlánticas. Deciamos lo de Madrid porque el origen de esta receta está en la marisquería Círculo.

Es este un local con orgullo de barrio, buen producto y precio accesible. Situado en Aluche, ofrece la posibilidad de tomar gambas blancas de Huelva, langostinos rayados, nécoras o cigalas sin dejarse el sueldo.

Uno de sus platos emblemáticos son los mejillones Círculo.
Son tan majos que han compartido su receta con nosotros.
Aquí va:

Ingredientes:

  • 1 kilo de mejillones.
  • 1 hoja de laurel.
  • Un chorrito de vino blanco.
  • Media cebolla.
  • Medio pimiento verde.
  • Medio pimiento rojo.
  • 2 dientes de ajo.
  • 1 tomate.
  • Media taza de fumé (casero o preparado).
  • Sal al gusto.

 Ingredientes:

  •  Limpiamos uno a uno los mejillones. Remojamos bajo el agua para quitarles la tierra y la suciedad. Los enjuagamos más o menos, dependiendo de si queremos
    más o menos sabor a mar. Raspamos todo lo que tengan adherido a la concha. También debemos eliminar el filamento que lleva entre las conchas. Hay que agarrarlo de la punta y tirar de él hasta arrancarlo completamente.
  • Una vez que estén bien limpitos, hervimos los mejillones en una olla con un poco de agua en la base sin que llegue a cubrir los mejillones, solo para generar vapor. Echamos una hoja de laurel, un chorrito de vino blanco y sal al gusto. Una vez que se abran los mejillones, los retiramos y los colocamos en un recipiente.
  • Para la salsa picamos media cebolla, medio pimiento rojo, medio pimiento verde y sofreimos. Cuando ya esté todo bien pochado echamos dos dientes de ajo, también picados, y, a continuación, un tomate triturado. Trituramos la salsa con un chino incorporando el fumé, y echamos sobre los mejillones.

Ready pa’ comer.

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Somos gastrónomos y periodistas. En una palabra: gastronomistas. Escribimos sobre gastronomía popular con lenguaje popular. Trabajamos en periódicos, revistas de cocina y de tendencias, plataformas digitales, editoriales, agencias de comunicación... Escribimos sobre restaurantes, cocineros, vinos, bodegas, coctelerías, libros, recetas, muestras, rutas, viajes, hoteles… Nos gusta tanto comer y beber como contarlo.

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