Mussels - 5 nos
Garlic, chopped - 1tsp.
White wine - 30 ml
Parsley chopped - 1 tsp
Extra virgin olive oil - 30 ml
Salt and pepper - to taste
Balsamic vinegar- 5 ml
Assorted lettuce - 1
handfulMethod: Peel the potatoes, cut into dices, and boil in salted water. Heat 15ml oil in a pan; add chopped garlic, mussels, and white wine. Cover the pan with a lid and cook for 3-4 minutes. Remove from fire, adjust seasoning, and add chopped parsley and refrigerate for at least an hour with natural juices of the mussels. Arrange the diced potatoes on a bed of lettuce and place the mussels. Garnish with one whole mussel. Serve with olive oil and balsamic dressing.
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