Sofrito
4 tablespoons of olive oil
2 chopped onions
1 kg of peeled and seeded tomatoes, chopped
2 cloves of garlic, minced
1 tablespoon of thyme
1 teaspoon of salt
2 tablespoons of sugar
Black pepper to taste
Gelatin
2 tablespoons of olive oil
1 small shallot, finely chopped (or use a regular onion)
12 mussels with shells, cleaned
4 cups of dry white wine
12 sheets of unflavored gelatin, colorless
3 cups of chicken broth
To serve
4 tablespoons of chili pepper oil (see note on the side page)
Accessories
4 rings of 8 cm in diameter, greased with butter
Sofrito
4 tablespoons of olive oil
2 chopped onions
1 kg of peeled and seeded tomatoes, chopped
2 cloves of garlic, minced
1 tablespoon of thyme
1 teaspoon of salt
2 tablespoons of sugar
Black pepper to taste
Gelatin
2 tablespoons of olive oil
1 small shallot, finely chopped (or use a regular onion)
12 mussels with shells, cleaned
4 cups of dry white wine
12 sheets of unflavored gelatin, colorless
3 cups of chicken broth
To serve
4 tablespoons of chili pepper oil (see note on the side page)
Accessories
4 rings of 8 cm in diameter, greased with butter
Sofrito
1
Preheat the oven to a low temperature
In a pan, heat the olive oil and sauté the onions for 10 minutes
2
Add the tomatoes, garlic, thyme, salt, sugar, and black pepper
Mix well
Remove from the heat, transfer to a baking dish, and place in the oven, stirring occasionally, for 45 minutes or until caramelized
Remove and reserve
Gelatin
1
Heat the olive oil and sauté the shallot for 1 minute
Add the mussels and white wine
Cover and cook for 10 minutes or until the shells open
Remove the mussels from their shells and reserve them in the broth
2
Rip the gelatin sheets into a bowl of cold water for 5 minutes
Squeeze gently to remove excess water
Add the warm chicken broth and stir until dissolved
Let it cool and refrigerate until it starts to thicken
3
Place the rings on a baking sheet greased with butter
Fill them with the sofrito up to halfway, arrange three mussels in each ring, and top with gelatin
Refrigerate until firm
4
Unmold and drizzle with chili pepper oil.
