Lettuce wraps filed with mussels fried in ras el hanout
|150 grams of Prins & Dingemanse cooked mussels||Olive oil|
|2-3 teaspoons of ras el hanout||8 leaves of lettuces, preferable butterhead lettuce or little gem|
|4 tablespoons of Greek yoghurt||8 radishes, finely sliced|
|8 sprigs of mint, leaves only and finely chopped||½ red onion, cut in thin strips|
Are you looking for a healthier alternative to traditional wraps? Try the lettuce wraps with mussels fried in ras el hanout. Particularly delicious with some radish, red onion and a fresh yoghurt dip.
Mix the cooked mussels with ras el hanout. Prepare the yoghurt dip that you will serve with the lettuce wraps. Mix the yoghurt with mint, a little olive oil, salt and pepper. Set aside until you prepare the lettuce wraps. Heat a dash of olive oil in the frying pan and fry the ras el hanout mussels until they start to colour slightly. Turn off the heat and fill the lettuce leaves. First add the ras el hanout mussels, then the radish, red onion, a spoonful of yoghurt and mint leaves.
- Freshly cooked mussel meat