MUSSELS WITH ALMOND SAUCE
* 1 kg. mussels
* 50gr Borges toasted Almonds
* 3 ripe tomatoes
* 1 egg
* 1 garlic clove
* Borges Extra Virgin Olive Oil
- * Sprinkle the mussels with chopped egg white and parsley.
Step by StepFor the sauce:
In a bowl, put the garlic, skinned almonds, boiled egg yolk and boiled tomatoes. Mix all these ingredients with an electric blender pouring olive oil drop by drop.
Spread out some hot tomato sauce on the base of the plate and place the vol-au-vents on top.