Verrines with peppers and ginger
very easy
Ingredients
- 7-10 Tbsp Pour 4 pers
- 7-10 Tbsp Preparation : 30 mn
- 7-10 Tbsp Cuisson : 300 mn
- 2 l mussel
- 20 cl de vin blanc sec
- 6 spring onions
- 2 échalotes
- 1 poivron rouge
- 1 poivron jaune
- 1 poivron orange
- 2 cm de racine de gingembre
- 1 botte de coriandre
- 7-10 Tbsp 3 tablespoons vinegar
- 7-10 Tbsp 6 tablespoons of olive oil
- 7-10 Tbsp sel et poivre
Directions
- 1
1 Deburr and wash the mussels. Peel and chop the shallots, put them in a casserole with the wine and the mussels. Season with salt and pepper. Cover and cook for about 8 minutes, the mussels must be open. Drain them, reserve the cooking juices and let cool.
- 2
2 Preheat the oven to the broil position. Put the peppers in the oven and cook them until their skin blackens (about 20 minutes). Place them in a freezer bag and let cool. Peel them and seed them. Then, detail them into dice
- 3
3 Peel and chop the onions. Peel and chop the coriander. Peel and grate the ginger. Shell the mussels. Mix the potatoes together in a salad bowl with the peppers.
- 4
4 In a bowl, mix 3/4 of the cooking juices from the mussels with the oil and vinegar. Season with salt and pepper. Pour over the mussel salad and keep in a cool place until serving time.
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