Ingredients to make Mussel Canapés:
- Mussels
- Mustard
- Oil (or lactose)
- Vinegar
- Water
- Garlic
- Laurel
- Salt
- Peppers
- Toasted sliced bread
How to make Mussel Canapés:
1 Preparation: Steam the mussels. Chop them well with the knife as far as you can (there should be a texture of approximately 5mm pieces).
You pour into a bowl. You add normal yellow mustard, a little oil or lactose, according to taste. You place on a toasted sliced bread (so that it holds the moisture of the mussels) previously cut into 3 longitudinal pieces.
In a saucepan or saucepan, make a soft pickle: crush a clove of garlic with a knife, and fry it for 30 seconds over medium heat. Remove the container from the heat for 15 seconds, so that it cools down a bit.
Add a little white vinegar, water, and a little tip (I repeat, little tip) of bay leaf and some paprika. Reduce it for 3 minutes over high heat. When it is cold, you throw it on the canapé. The consistency of the marinade should be unctuous (more oil than vinegar and water) so that it adheres to the surface of the mussel and does not drip onto the bread or the plate.
2 Notes: Another recipe for the deconstruction of a classic dish, at the service of the capricious and renovating.
