ingredients:
- 1 can of pickled mussels - Rosa Lafuente .
- 100 gr. of raw almonds.
- 15 gr. of bread crumbs.
- 200 cc of water.
- 1 clove of garlic.
- Olive oil.
SAUCE-SPICED MUSSELS WITH WHITE GARLIC
Preparation:
Open the can and drain the mussels, reserving the marinade.
Blend the remaining ingredients in a blender, except the oil, until smooth.
Then add the oil to whip it.
Serve in a deep bowl, with the ajoblanco in the base, the mussels on top, and the escabeche as a dressing.
Recipe provided by Rosa de Lafuente Preserves.
