Mofongo Urbana (seafood En Salsa De Ajo) Recipe
Mofongo with lobster, shrimp, scallops, mussels in garlic sauce.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Mofongo and Seafood Ingredients
Method
Preparation Steps
- 1
Prepare the Mofongo
Peel the green plantains and cut them into thick slices. In a large pot, heat oil over medium heat and fry the plantain slices until golden brown, about 3-4 minutes per side. Remove and drain on paper towels.
- 2
Mash the Plantains
In a mortar and pestle (or a bowl), mash the fried plantains with 2 cloves of minced garlic, salt, and black pepper until smooth but still chunky. Form into a ball and set aside.
- 3
Prepare the Garlic Sauce
In a large skillet, heat olive oil and butter over medium heat. Add the remaining minced garlic and sauté until fragrant.
- 4
Cook the Seafood
Add the lobster, shrimp, scallops, and mussels to the skillet. Cook for about 5-7 minutes until the seafood is cooked through. Add chicken broth and simmer for another 2-3 minutes.
- 5
Serve
In a serving dish, place the mofongo in the center and pour the seafood and garlic sauce over it. Garnish with fresh parsley and serve hot.
