ALBARIÑO Nº12 JELLY MOJITO WITH MUSSELS
Throughout this year we have done different activities in and outside our winery, among them, the cooking workshops taught by Rocío Garrido, author of the blog “La Cocina de mi Abuelo”, at the Festival Atlantic Fest.
We’ve asked ourselves several times, who says that wine has no place in a festival? If its paired with a few small snacks … even better!
Rocío showed that with very little you can make original and very tasty dishes. Engaging those attending the workshops with her explanations, now we want to share with you one of the freshest recipes.
1ltr of albariño Nº 12
½ ltr of lemon flavoured sparkling water
2kg of galician mussels
100 gr of brown sugar
a good bunch of mint
Gelatin for two liters of liquid
- Wash the mussels and steam them a little water so they open. As soon as they open, remove them so they do not overcook and separate the meat from the shells.
- Place the mussels in glasses set them aside.
- In a bowl of cold water place the sheets of gelatin to hydrate them.
- In a saucepan put half a liter of albariño to heat and when hot add the gelatin and stir until it falls apart. Remove from the heat and set aside.
- In a jug put the rest of ingredients: the mint, sliced limes, the brown sugar and crush it together a little.
- Now mix the rest of the albariño with the sparkling water with lemon flavor gas. Stir it and add the gelatin we have made with the wine. Stir it well again.
- Pour into the glasses with the mussels and fill with this mixture. Then let it cool in the fridge. Leave at least 6 hours until the mojito turns to jelly.