Verrines with peppers and ginger

AUTHOR
Xavier Baldwin
DIFFICULTY
very easy
RATING
4 1

Ingredients

Servings: 1
  • 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 √©chalotes
  • 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

    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

    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

    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

    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.