Once I heard from Ina Gatner from "Barefoot Contessa" that if you host a dinner and you are making a couple of dishes, don't make very complicated appetizers, just a tray of different cheeses will do. I thought, that can get boring after a while. So, I have been trying different appetizers that do not require a lot of preparation. Who would have thought that you can do very original and interesting dishes with canned food?
This is one of my favorites, you just have to present it like it was made by the most expensive catering service in your area.
Ingredients:
A can of Mussels in "Escabeche" sauce (the brand Goya is easy to find)
1/4 Red Bell Pepper-very finely chopped
1/4 Yellow Bell Pepper-very finely chopped
1/4 Green Pepper-very finely chopped
1/4 Red Onion-very finely chopped
1 Tablespoon Vinegar
1/2 Tablespoon Olive Oil
1 Pinch of salt
We mix everything together but the mussels. If we have a spoon we place them in the spoon, first the mussels, then top it with the vinaigrette. If you don't have the spoons, place them over a crostini and then top it with the vinaigrette.
There you go, you have a simple and elegant dish. The best part is that everyone will ask you how you made it...
This is one of my favorites, you just have to present it like it was made by the most expensive catering service in your area.
A can of Mussels in "Escabeche" sauce (the brand Goya is easy to find)
1/4 Red Bell Pepper-very finely chopped
1/4 Yellow Bell Pepper-very finely chopped
1/4 Green Pepper-very finely chopped
1/4 Red Onion-very finely chopped
1 Tablespoon Vinegar
1/2 Tablespoon Olive Oil
1 Pinch of salt
We mix everything together but the mussels. If we have a spoon we place them in the spoon, first the mussels, then top it with the vinaigrette. If you don't have the spoons, place them over a crostini and then top it with the vinaigrette.
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