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Pickled mussels with chilled garlic soup


  • 1 tin of pickled mussels
  • Chilled Garlic Soup (100 gr. raw almonds, 15 gr. bread crumbs, 200 gr. water, 1 clove of garlic, olive oil)

Preparation of the recipe:

Open the tin and drain the mussels, setting aside the brine for the dressing.

Blend all of the ingredients, except the olive oil in a blender until the mixture is smooth. Blend on low adding the olive oil slowly until the texture becomes creamy, add salt to taste.

Finishing touches and presentation:

Cover the bottom of several small bowls with the garlic soup and cover with the mussels. Dress with the brine from the tin and a few leaves of lemongrass.

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