Active Time
N/A
Total Time
50 MIN
Yield
Serves : 4
© Con Poulos

How to Make It

Step 1    

Preheat the oven to 425°. In a large ovenproof skillet, heat the olive oil. Add the carrot and bell pepper and cook over 
moderate heat, stirring occasionally, until lightly browned, about 8 minutes. Stir in the sliced scallions and tomatoes. Roast the vegetables in the oven until tender, about 10 minutes.

Step 2    

Scrape the vegetables into a food processor. Add the almonds, vinegar and pimentón and puree until smooth. Season the romesco with salt.

Step 3    

In an enameled cast-iron casserole, melt the butter. Thinly slice the reserved scallion greens and add to the casserole. Cook over moderate heat, stirring, until softened, 1 minute. Add the mussels, Cava, clam juice, cream and 1/2 cup of the carrot romesco and bring to a simmer. Cover and cook until the mussels open, about 3 minutes. Discard any that don’t open. Season with salt and stir in the parsley. Serve the mussels with the toasts and the remaining romesco.

Make Ahead

The roasted carrot romesco can be refrigerated for 2 days.

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