Large Mussels, Piquillo Peppers and Curry, Fennel Salad - Oliviers & Co.

Large Mussels, Piquillo Peppers and Curry, Fennel Salad

June 30, 2017
Large Mussels, Piquillo Peppers and Curry, Fennel Salad

Perfect for seafood lovers after a day at the beach.

Large Mussels, Piquillo Peppers and Curry, Fennel Salad



Instructions:

Clean mussels. Drian the Piquillo peppers and chop with a knife. Peel the shallots and trim them finely. In a salad bowl, mix the piquillo peppers, the shallots, the curry and 2 tbsp of Oliviers&Co Azienda Agricola Barbara Organic Extra Virgin Olive Oil. Finely trim the fennels (without peeling) with a slicer or a food processor. Crush the dried fennel branches into stalks.

Place the mussels and the fennel stakes on the embers of the barbecue. Cook quickly over the flames. Remove the mussels as soon as they open.

Mix the shelled mussels with the Piquillo peppers. Serve with the fennel and Arugula salad.

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