Camarones Y Mejillones Recipe

Prepare aromatics

Pat shrimp dry and set refrigerated. Scrub mussels under cold running water, remove beards and discard any open mussels that do not close when tapped. Finely dice onion, celery and red bell pepper; mince garlic; grate ginger.

Render tasso and sweat vegetables

In a large heavy skillet or shallow Dutch oven over medium heat, add olive oil and butter. When butter foams, add diced tasso ham and cook 3–4 minutes until fat renders and edges begin to brown. Add onion, celery and red bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add garlic and ginger and cook 30–45 seconds more until fragrant.

Build broth

Stir in tomato paste and cook 1 minute. Pour in white wine to deglaze, scraping up browned bits; simmer until reduced by about half, 2–3 minutes. Add stock, water and bay leaf, bring to a gentle simmer and season with smoked paprika, cayenne, salt and black pepper. Simmer 6–8 minutes to marry flavors.

Cook mussels

Raise heat to medium-high. Add cleaned mussels to the simmering broth, cover, and steam until mussels open, about 4–6 minutes. Remove opened mussels with a slotted spoon to a bowl; discard any that remain tightly closed. Leave broth in pot.

Cook shrimp

Reduce heat to medium. Add the shrimp to the broth and cook until just pink and opaque, about 2–3 minutes depending on size. Do not overcook. Return the cooked mussels (and any juices accumulated in their bowl) to the pot to rewarm for 1 minute.

Brighten and finish

Remove pot from heat. Stir in lime juice, lime zest and chopped cilantro. Whisk in cold butter tablespoon to slightly thicken and gloss the broth. Taste and adjust seasoning with more salt, pepper or lime if needed.

If desired, for a smoother broth: carefully ladle half the broth (without most solids) into a blender, pulse briefly and return to pot, then stir in shrimp and mussels.

Toast bread

Preheat broiler or skillet. Brush bread slices lightly with olive oil and spread softened butter on one side. Place buttered-side up under broiler or in a hot skillet until golden and crisp, 1–2 minutes under broiler or 1–1.5 minutes per side in skillet.

Finish toast

Rub the hot toasts with the halved garlic clove, sprinkle flaky salt, and keep warm until ready to serve.

Ladle shrimp, mussels and plenty of broth into shallow bowls. Spoon chopped cilantro over each portion and garnish with extra cilantro leaves. Serve with Kuban toast on the side and lime wedges for squeezing. Recommend serving immediately while hot.