Avocado stuffed with mussels in vinegar, sesame seeds, spring onion and soya dressing
|125 gr of Prins & Dingemanse mussels in vinegar||Salt and pepper|
|2 avocados||2 tablespoons of sesame seeds, roasted in a dry frying pan|
|Juice of 1 lime||4 tablespoons of soya sauce|
|2 spring onions, in thin rings||1 tablespoon of sesame oil|
|8 sprigs of coriander, leaves only and finely chopped|
You can serve this avocado, stuffed with mussels in vinegar, in no time. Delicious as a starter or a light lunch. The sesame seeds and soya dressing give the dish an Asian touch.
Halve the avocados. Remove the stone and use a spoon to remove the meat. Make sure the skin stays intact and leave a little layer of avocado on the skin. Dice the avocado meat. Mix in bowl together with the mussels in vinegar and the lime juice. Add the larger part of the coriander and the spring onion and add salt and pepper to taste. Fill the avocado skins with the avocado and mussel mixture. Garnish with sesame seeds and the rest of the coriander and spring onion. Mix the soya sauce and the sesame oil and serve with the avocados.
- Mussel preserves