Mussel in white escabeche with piquillo pepper

x4

Ingredients

1 can of mussels with seaweed in white escabeche Porto-Muiños
Piquillo pepper
Fresh chopped chives
Shoestring potatoes
Fresh sprouts (optional)

Prepared by

1. Place the pickled vegetables from the can and a mussel in a small appetizer bowl.
2. Cut the piquillo pepper into strips and place next to the mussels.
3. Dress with 1 teaspoon of the escabeche from the can.

Presentation

1. Decorate with shoestring potatoes, sprouts, and fresh chopped chives.

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