free shipping for orders over $65

Tapa: Mussels with Ajoblanco and Blue Cheese

March 18, 2014

Mussels in Escabeche (Pickled Sauce) with Ajoblanco and Blue Cheese

 

We tried our own take on a recipe presented by Pepe Solla at the Salón de Gourmets in Madrid last week. The gastronomic trade fair features food producers, winemakers, chefs, and loads of delicious food and drink. 


For the ajoblanco recipe, we tried one found on epicurious.com posted by Bon Apétit Magazine, adding a bit of green apple to the traditional white gazpacho. To maintain a Spanish theme, try a cabrales blue cheese, but any variety you enjoy will probably do just fine. The mussels in escabeche combined with the flavor of the blue cheese and the ajoblanco seemed to work out well, as I ate all the models for the photographs.


Mussels in Escabeche with ajoblanco and blue cheese

We served them in shot glasses to keep the proper ratio of mussels to cheese to ajoblanco. Also, because it was easiest.


Recipe for Ajoblanco from Bon Apétit Magazine 



Leave a comment

Comments will be approved before showing up.


Also in Txoko para Todos: A Food Blog for All

Donostia-San Sebastian - La Concha Beach
A Rainy Day in Donostia-San Sebastián

January 28, 2019

Read More

Squid in Ink Pasta - Donostia Foods
Squid in Ink Pasta

January 22, 2019

Read More

Piquillo Pepper Tomato Soup - Vegan
Vegan Fire-Roasted Piquillo Pepper Tomato Soup

January 21, 2019

Read More