Label
All
0
Clear all filters

Akis Konstantinidis

Mussels from the orchard (pickled mussels with purple endive and grilled aubergine mousse with herbs and orange)

Mexilhão do Pomar (Mexilhão em Escabeche com Endívia roxa, Mousse de Beringela com ervas Aromáticas e Laranja)

Rate this recipe

banner
Preparation info
  • Serves

    four

    • Difficulty

      Easy

Appears in
The Best I(n) Can
The Best I(n) Can

By Akis Konstantinidis

Published 2016

  • About

Ingredients

  • 2 cans pickled mussels*:
  • 12 mussels (3 per person)
  • 12

Method

Preparation

Separate, wash and dry the purple endive leaves. Reserve.

Peel an orange, reserving 12 segments without skin or pips.

Preparation for the aubergine mousse

Turn the grill (coal, gas or electric) to full power. Perforate the aubergines with a fork and place them under the grill whole. G

Become a Premium Member to access this recipe

  • Unlimited, ad-free access to hundreds of the world’s best cookbooks

  • Over 150,000 recipes with thousands more added every month

  • Recommended by leading chefs and food writers

  • Powerful search filters to match your tastes

  • Create collections and add reviews or private notes to any recipe

  • Swipe to browse each cookbook from cover-to-cover

  • Manage your subscription via the My Membership page

Download on the App Store
Pre-register on Google Play
Best value
'Brilliant app for foodies'
'Spotify of cookbooks'

Part of


No reviews for this recipe

Related Recipes

  • ‌
  • ‌
  • ‌
  • ‌

Related Reference

  • ‌
  • ‌
  • ‌
  • ‌
The licensor does not allow printing of this title