I grew up in the town of Ensenada in Mexico, a little port town famous for its very fresh fish and seafood. One of my loved Mexican food memories is this mussel cocktail Ensenada style, because it takes me back to the rocky beaches of Ensenada.
We used to go and picked mussels from those rocky beaches. I vividly remember my dad climbing the rocks and coming out with a big bucket of mussels that later my mum would cook and my dad would made them into cocktails. It was an intensive job, but with a delicious outcome!
So it makes me very proud to see my children eating seafood and loving it like I did!
Serves 4 people
To cook the mussels
- 1 Kg cleaned & raw mussels
- 1/4 cup water
To make the cocktail
- 3 tomatoes
- 1 small white onion
- 5 tbsp chopped fresh coriander (cilantro)
- 1 perfectly ripened hass avocado
- 2 tbsp ketchup
- 1 tbsp Worcester sauce
- 1 cup tomato juice or clamato
- 2 or 3 limes
- 1/2 mussel stock
- 1 tsp Maldon salt
- 1/2 tsp Ground black pepper
- Tostadas or water biscuits
- A tall glass
- Spicy salsa (tamazula or tabasco)
- Chop all the vegetables very finely and put them in a large bowl. Slice the avocado and set aside.
- Rinse the mussels with water and then place them in a large saucepan with a lid. Add the water and put the lid on. Cook for 15 min. Take the lid off and set aside to cool down.
- Once cool down, take the flesh out of the shell from all the mussels that opened and place them on a bowl. Discard the ones are broken or didn’t open.
- In a bowl mix the Worcester sauce, ketchup, tomato juice or clamato, juice of 3 limes, black pepper and salt and some of the liquid from the mussels.
- Add the sauce and mussels to the veggies and seafood and mix very well. Taste it to check if it is well seasoned and then cover it with cling film and put it in the fridge for an hour.
- Serve it cold with some tamazula salsa, tostadas or water biscuits in a tall glass or a bowl. Enjoy!