Santiago Mussels:

20 very fresh mussels in their shells, well cleaned

1 pinch of paprika

2 tbs. sherry vinegar

salt and pepper

3 Tbs. chopped garlic

1/4 cup Chopped onion

2 Tbs. Chopped parsley

3 Tbs. Extra virgin olive oil

Mix together onion, parsley and garlic. Add olive oil, vinegar, salt, paprika and pepper. Place mixture in refrigerator. In a large pot, steam mussels until they open, around 4-5 minutes. Remove immediately. Remove meat from shells and add to the mixure, carefull not to break up the mussels. Clean out half of the shells, when mixture is chilled, scoop up meat with a bit of mixture and place into the shells. Serve on a Platter sprinkle with parsley and a touch of paprika

Buen Provecho!!

By Leslie Betz

Torta De Santiago:

This cake was very popular in the north west part of Spain.

1 cup sugar

1/4 Tsp grated lemon rind

1/2 lb almonds, finely ground.

7 Eggs (separated)

1/4 Tsp. cinnamon

a few extra chopped or ground almonds for garnish

Cream sugar, lemon rind, and egg yolks until light and fluffy. Stir in almonds and cinnamon. Beat egg whites until fluffy but not dry.

Stir in Egg whites into almond mixture slowly. Pour into 2 greased 8 inch pans and bake for 45 minutes at 350 degrees. Cakes should be lightly browned. Cool breifly.

TOPPING:

1/2 pint of whipping cream

1/4 Tsp Sugar

1 Tsp. Brandy

Whip until Stiff (hmmmmm). You can either spread between cake layers and then coat out side of cake or just coat the two separate cakes.  ENJOY!!

By Leslie Betz