Pita bread with breaded mussels, iceberg lettuce, tomato and a spicy sauce
|200 gram breaded mussels from Prins & Dingemanse||4 tablespoons of mayonnaise|
|4 pita breads||4 teaspoons of sriracha, which is a spicy Asian sauce|
|1/4 head of iceberg lettuce, cut extremely fine||Some chopped flat-leaf parsley to garnish|
|2 tomatoes, chopped|
Shawarma is always popular. However, you could just as easily fill your pita with our breaded mussels. Mussels in a crispy coating, and together with fresh iceberg lettuce, tomato and a spicy sauce this makes a delicious snack.
Fry the pita breads in a red hot grill pan until they have beautiful grill marks on both sides. Preheat the deep-fat frying pan to 180 degrees Celsius. Deep-fat fry the breaded mussels for approximately 3 minutes, until they are golden brown and crunchy. Cut open the pitas, fill them with iceberg lettuce, tomato and the breaded mussels. Mix the mayonnaise with sriracha and the divide the spicy sauce over the breaded mussels. Garnish with the finely chopped flat-leaf parsley.
- Frozen breaded mussels