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Mofongo de Mariscos
A flavorful seafood-stuffed mofongo, a twist on the classic Puerto Rican dish adapted with Cuban influences, featuring mashed plantains filled with a rich mixture of shrimp, calamari, and mussels in a savory garlic-herb sauce.
🧂 Ingrédients
- 4 large Green plantains(peeled and cut into 2-inch chunks)
- 8 cloves Garlic cloves(minced)
- 1/4 cup Olive oil(plus more for frying)
- 200 g Shrimp(peeled and deveined)
- 150 g Calamari rings
- 150 g Mussels(cleaned)
- 1/2 cup White wine
- 1/2 cup Diced tomatoes
- 1/4 cup Chicken broth
- 2 tbsp Cilantro(chopped)
- 2 tbsp Parsley(chopped)
- to taste Salt
- to taste Black pepper
- 2 tbsp Butter
👨🍳 Instructions
- 1
Heat about 2 inches of olive oil in a deep skillet or pot over medium-high heat to 350°F (175°C).
💡 Conseils de pro: Use a thermometer to ensure the oil is at the correct temperature. - 2
Fry the green plantain chunks in batches until golden brown and tender, about 5-7 minutes per batch. Drain on paper towels.
- 3
In a pilón (mortar and pestle) or a large bowl, mash the fried plantains with minced garlic, olive oil, salt, and pepper until well combined and slightly chunky.
💡 Conseils de pro: Work in batches if necessary. The mixture should be firm enough to shape. - 4
Divide the mashed plantain mixture into 4 portions and shape each into a bowl or cup-like form. Set aside.
- 5
In a separate skillet, heat 2 tablespoons of olive oil over medium heat. Add half of the minced garlic and sauté until fragrant.
- 6
Add the shrimp and calamari to the skillet and cook for 2-3 minutes until they start to turn pink. Add the mussels and cook until they open, about 3-5 minutes.
💡 Conseils de pro: Discard any mussels that do not open. - 7
Pour in the white wine and let it simmer for 2 minutes to deglaze. Add the diced tomatoes and chicken broth. Stir in chopped cilantro and parsley.
- 8
Season the seafood mixture with salt and pepper to taste. Stir in the butter until melted and the sauce has thickened slightly.
💡 Conseils de pro: The sauce should be flavorful and coat the seafood. - 9
Carefully spoon the seafood mixture into the mofongo cups.
- 10
Serve immediately, with any extra seafood sauce drizzled over the top.
💡 Conseils de pro: Mofongo is best enjoyed fresh.
💡 Conseils de pro
- ✓Use firm, green plantains for the best texture.
- ✓Don't over-mash the plantains; a slightly chunky texture is desirable.
- ✓Ensure the seafood is cooked just until done to avoid toughness.
✨ Idées de variations
Inspiration pour votre propre version de cette recette
- Add other seafood like scallops or fish chunks.
- Incorporate a splash of lime juice into the seafood sauce for brightness.