Wraps with mussels, courgette, peppers and pesto rosso
Fry a diced courgette, onion and yellow pepper in a dash of olive oil for five minutes. Add 500 gram Prins & Dingemanse pre-cooked mussels, 6 tablespoons of pesto rosso and a few drops of Tabasco. Fry for a few more minutes. Add the leaves of lettuce on 12 warm, small and soft tortilla wraps. Divide the mussels over the wraps, add a spoonful of crème fraîche, roll up the wraps or fold them over. Put them on the plates and serve immediately.
Serves: 4 / 6
- Freshly cooked mussel meat