Mejillones con Salsa Verde

Bouchot mussels, garlic, parlsey, lemon, fresh herbs, olive oil

Server Description
Bouchot mussels, garlic, parlsey, lemon, fresh herbs, olive oil
pronunciation
runner description
Mussles with Salsa Verde
Line up notes
allergies
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Shellfish
ingredients
  • 12 oz of bouchot mussels
  • 4 tbsp salsa verde (paella)
  • 1 tbsp lemon juice
  • 2 tbsp olive oil
  • 1 tbsp of dill picked
  • 1 tbsp parlsey picked
  • Salt to taste
sourcing
PREP recipe 1
PREP recipe 2
PREP recipe 3
PREP recipe 4
procedure
  • On a sautee pan put olive oil
  • When hot, add mussels
  • Add salt to taste
  • Cover and let the mussels just open.
  • Place mussels in a bowl.
  • Add lemon juice and a little salsa verde
  • Plate
  • Add more salsa verde on top
  • Finish with the herbs on top.
critical control points
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