Mofongo Seafood Recipe from Siete Ocho Siete in New Rochelle NY

Recipe Provided by Siete Ocho Siete,  a Puerto Rican restaurant located in New Rochelle, NY

Mofongo Seafood Wedding with Creole Sauce  (Mofongo de Mariscos en Salsa Criolla)

Serving:  two

Preparation time: 20 minutes

Cooking time: 10 minutes Recipe by Martha Rodríguez

This recipe takes two (2) stages to fix

Preparation:

First stage: To prepare Mofongo you need a big wooden mortar (pilón) where the plantains are crushed and mixed with other ingredients. Peel the green plantains and cut them diagonally in approximately 1-inch slices. Soak them in 4 cups of water with 1 spoonful of salt for about 15 minutes and drain. Heat a generous amount of vegetable oil. Add sliced plantains and fry slowly at medium temperature for about 15 minutes until cooked but not toasted. Take the plantains out and drain. In a mortar, crash the garlic mixing with the olive oil. Take it out and in the same mortar grind three slices of the fried plantain. Add a little chicharrón (pork rinds), liquid butter, sofrito, color sazon, adobo and the chopped garlic and grind all together. Add part of the mix of garlic with oil and mix. It should be mashed to obtain a not too soft and not too hard consistency to be able to give a half sphere form or concave dish to fill with the seafood when served.

Second stage: To a stockpot or stewpan with hot oil add the garlic and fry it a little. Then add the mussels, clams and Brandi. Cover until mussels and clams are open and then add the creole sauce (enchilada) and olives and continue frying for five more minutes.

Mofongo is served in a deep serving dish adding the seafood with the sauce at the center. Your dinner is ready to be served.

¡Buen Provecho