Mussel Meat Tulip with Asparagus
Tulipa de Miolo de Mexilhão com espargos
Tulipa de Miolo de Mexilhão com espargos
INGREDIENTS
- 150 gr Brasmar Mussel Meat
- 200 ml bechamel sauce
- Sliced green asparagus
- 1 carrot, diced
- 4 strips of diced red and orange peppers
- 1 can of sweet corn
- Chopped parsley and coriander to taste
- 2 sheets of puff pastry
- 1 egg
- 20 ml olive oil
- Salt to taste
- Ground pepper to taste
PREPARATION
In a frying pan (sauté), sauté all the vegetables and season with salt and pepper.
Add the béchamel sauce.
Brush a stainless steel bowl with a little olive oil or liquid butter.
Place the puff pastry cut into slices and bake at 200 degrees to dry a little.
Remove from the oven and pour the bechamel over the vegetables and place the mussels on top.
Place back in the oven at 200 degrees until golden brown.
PREPARATION
In a frying pan (sauté), sauté all the vegetables and season with salt and pepper.
Add the béchamel sauce.
Brush a stainless steel bowl with a little olive oil or liquid butter.
Place the puff pastry cut into slices and bake at 200 degrees to dry a little.
Remove from the oven and pour the bechamel over the vegetables and place the mussels on top.
Place back in the oven at 200 degrees until golden brown.
