POTATOES AND MUSSELS SALADE
MAKING:
Boil the mussels in water with salt and laurel. Once boiled, take the shells out. Cut the potatoes in thick slides and boil them with laurel. Wash the lettuce and mince it, setting the six best leaves aside. Cover a dish with the minced lettuce, put the potatoes over and the mussels on top.
Mix the minced onion, the eggs, the parsley, the oil, the vinegar, the salt, a water spoonful and pour it over the mussels.
Decore the dish with the lettuce in reserve.
Suggestion: Soak the cod the enough time to cook it properly.
Boil the mussels in water with salt and laurel. Once boiled, take the shells out. Cut the potatoes in thick slides and boil them with laurel. Wash the lettuce and mince it, setting the six best leaves aside. Cover a dish with the minced lettuce, put the potatoes over and the mussels on top.
Mix the minced onion, the eggs, the parsley, the oil, the vinegar, the salt, a water spoonful and pour it over the mussels.
Decore the dish with the lettuce in reserve.
Suggestion: Soak the cod the enough time to cook it properly.
BACK
INGREDIENTS:
1
kg of potatoes, 1 kg of mussels, 1 lettuce, 1 boiled egg, 1 onion, 2 minced
parsley spoonfuls, 2 vinegar spoonfuls, 1 mussels broth spoonful, 1 glass
of oil, laurel, salt.