14/02/2020
Today we want to introduce you a recipe in which we combine mollusk, being in this case a mussel, with light quince jam. This recipe is perfect for dinners, light lunches or even as a starter; besides, the preparation itself is simple and offers a new way to consume the quince.
Boil the potato and cut it up into thin slices; you can also grill them at 200ºC until they become crunchy, then season them with some Mandon salt or coarse salt.
Clean up the mussels, put them into a steamer in one liter of fish fumet with parsley. Cook them on a low heat and take them away as soon as these...
Leer más ⇢
