Appetizer mussels

1. Wash the mussels.

2. Separate the grapes, slice the chorizo, seed and cut the peppers into small pieces, cut the shallot into slice and chop the parsley.

3. Cook each ingredient separately in a little butter and oil for 1 to 2 minutes. Set aside.

4. In a stewpot, fry 2 chopped shallots in butter. Add the mussels, white wine, salt and pepper. Cook on high heat for 3 minutes.

5. Separate the mussels into 4 and add in a saucepan with the previously prepared ingredients. Sauté over high heat 30 seconds and put in a bowl.

6. Place the bowls on a tray, serve warm.

Crédit photo : Sucré Salé