It is 85 Fahrenheit degrees and we have friends coming for a light dinner. This means that we are not going to be cooking anything in the stove, it is all going to be cold finger food.
One of everybody’s favorite “tapas” in this house are the chips with mussels. Most of the times we serve them with a homemade mayonnaise, but as it is too hot and this dish can not go in the fridge (the chips would ruin) we are going to prepare a milk based mayonnaise (salmonella free).
We hope you enjoy it.
Ingredients:
- 1 can of pickled mussels
- 1 packet of potato chips
Ingredients for the Milk-Based Mayonnaise:
- 1/3 cup room temperature whole milk
- Sunflower oil
- White vinegar
- White pepper
- Salt
- Liquid from the canned mussels
Instructions:
1. Prepare the Milk-Based Mayonnaise:
- In a blender or using a hand mixer, blend the room temperature whole milk with sunflower oil until it reaches a mayonnaise-like consistency.
- Once thickened, add white vinegar, salt, and white pepper to taste.
- Finally, incorporate the liquid from the canned mussels into the mayonnaise. Blend or whisk until well combined. Adjust seasoning if needed. Set aside.
2. Prepare the Potato Chips:
- Open the packet of potato chips and arrange them on a serving plate.
3. Assemble the Dish:
- Spoon the milk-based mayonnaise over the potato chips, creating dollops or dots of sauce evenly across the chips.
4. Add the Mussels:
- Place the pickled mussels on top of the sauce-covered potato chips.
5. Serve:
- Serve the potato chips with canned mussels and milk-based mayonnaise immediately. This recipe can not be prepared in advance.
- Place any remaining milk-based mayonnaise in a small bowl for dipping.
We hope you Enjoy this savory and unique dish.
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Happy cooking,
Ainhoa & Fran
30 июн 2024
