Preparation Time30 minsCooked Time10 minsTotal Time 40 mins
INGREDIENTS
 6 Almagro aubergines embuchadas
 Hollandaise sauce
 500 g red peppers
 500 g fresh tomatoes
 Cider vinegar
 Olive oil
 Garlic
 12 mussels
 Salt
METHOD
Red pepper sauce
1

Roast the red peppers, peel and blend adding the Hollandaise sauce.

Seasoned tomatoes
2

Peel the tomatoes, dice and add a little bit of salt and add cider vinegar.

Mussel confit
3

Make a garlic oil. Clean the mussels and poach them at 60º.

PRESENTATION
4

Cut the aubergine from top to bottom, remove part of the flesh without breaking the skin.

5

Chop the flesh finely and mix with the seasoned tomatoes. Stuff the aubergine with tomato and the red pepper sauce.

6

Place the mussel confit on top of the aubergine and decorate with the chives and the red pepper sauce.

Category

 

Ingredients

INGREDIENTS
 6 Almagro aubergines embuchadas
 Hollandaise sauce
 500 g red peppers
 500 g fresh tomatoes
 Cider vinegar
 Olive oil
 Garlic
 12 mussels
 Salt

Directions

METHOD
Red pepper sauce
1

Roast the red peppers, peel and blend adding the Hollandaise sauce.

Seasoned tomatoes
2

Peel the tomatoes, dice and add a little bit of salt and add cider vinegar.

Mussel confit
3

Make a garlic oil. Clean the mussels and poach them at 60º.

PRESENTATION
4

Cut the aubergine from top to bottom, remove part of the flesh without breaking the skin.

5

Chop the flesh finely and mix with the seasoned tomatoes. Stuff the aubergine with tomato and the red pepper sauce.

6

Place the mussel confit on top of the aubergine and decorate with the chives and the red pepper sauce.

Almagro Aubergines with a Red Pepper Sauce with seasoned Tomatoes and Mussel Confit
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