Pincho de mejillón en escabeche, patata y berenjena Conservas Antonio
Preparation Time45 minsTotal Time 45 mins
Ingredients
 Almagro chopped aubergines
 300 g of large mussels
 8 small potatoes
 1 egg
 Canons
 Mild olive oil
 50 ml white wine
 Salt
Elaboration
1

We wash the potatoes and cook them covered in water with a little salt for 30-40 min.

2

We clean the mussels and put them to cook with the white wine and a little water, let them cook covered just until they open, remove from the heat and reserve the mussel meat.

3

Submerge the mussels in the aubergine juice and leave them for 30 min.

4

For the mayonnaise, put the egg, a couple of tablespoons of the aubergine dressing, a little lemon juice and add oil little by little, emulsifying until the desired texture is achieved

5

We assemble the skewers by placing half a potato, a canon leaf with a piece of eggplant and a mussel on top, we finish with the mayonnaise on top.

Ingredients

Ingredients
 Almagro chopped aubergines
 300 g of large mussels
 8 small potatoes
 1 egg
 Canons
 Mild olive oil
 50 ml white wine
 Salt

Directions

Elaboration
1

We wash the potatoes and cook them covered in water with a little salt for 30-40 min.

2

We clean the mussels and put them to cook with the white wine and a little water, let them cook covered just until they open, remove from the heat and reserve the mussel meat.

3

Submerge the mussels in the aubergine juice and leave them for 30 min.

4

For the mayonnaise, put the egg, a couple of tablespoons of the aubergine dressing, a little lemon juice and add oil little by little, emulsifying until the desired texture is achieved

5

We assemble the skewers by placing half a potato, a canon leaf with a piece of eggplant and a mussel on top, we finish with the mayonnaise on top.

Pickled mussel skewer, potato and eggplant
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Conservas Antonio

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