Pintxos Pronto #2: Mussels in Escabeche with Fresh Ricotta Cheese
Pintxos and eggnog? Why not. This is the second in our series of pintxos to be posted this holiday season. Some simple combinations of ingredients you can put together in a very little amount of your time, so you can spend most of it partaking in the revelry of the season.
All you have to do for this pintxo is open a tin of mussels in escabeche, have some fresh ricotta cheese ready to be spread, and slice appropriately-sized slices of bread. Put the cheese on the bread, the mussels on the cheese, and you're ready to serve. If you want to use a cheese that maintains the Spanish origins of the pintxo, try using a mató cheese, an unsalted Catalan fresh cheese made from cows' or goats' milk. It's difficult to find, though, in the US, and fresh ricotta worked well, according to our tastes. You'll get about 12 pintxos from one tin of mussels.