Clean the throbbing peppers, place them on a baking sheet, water with oil and save them.
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| Ingredients to make avocados and mussels salad: |
| For 4 people :: 2 avocados 2 peppers | For the vinaigreta :: ½ green pepper virgin oil extra hojiblanca vinagre salt pepper white |
| ADDITIONAL CHARACTERISTICS: Popular in spring-summer, ideal accompany with pink wine |
Ingredients to make avocados and mussels salad:
2. Enter the oven at 200º C, for 25-30 minutes.
3. Let them temper and attempt.
4. In a casserole put the potatoes.
5. When they are made, let them cool, attempts and cut them into slices.
6. Clean the mussels, steamed them in another casserole with a little water and salt.
7. Remove the meat.
8. finely pile the green pepper, put it in a bowl.
9. Add some salt, a little white pepper, oil and a jet of vinegar.
10. Be good until it links.
11. To mount the salad, place the potato slices at the bottom of a wide source; Pela, cut the avocados into thick moons and dispose of them around the potatoes; Cut the throbbing peppers into strips and distribute them into small piles on potatoes; Pick the mussels and put them in the center.
12. Sazona and Aliña with the vinaigrette.
13. To peel the avocados, they open with a sharp knife in a longitudinal direction and carefully remove the bone.
14. As its pulp quickly darkens to contact with the air, it is convenient to open it at the time of eating.
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