Po'Boy with Fried Mussels
- Makes 2 hot-dogs
- 2 hot-dog rolls
- 1 tin of smoked mussel in olive oil
- 1 small iceberg lettuce
- 2 small salad tomatoes
- 1 onion
- ½ jalapeño chilli pepper
- 1 teaspoon of muscovado sugar
- 2 tablespoons of apple cider vinegar
- 1 teaspoon of paprika
- 2 tablespoons of breadcrumbs
- 4 tablespoons of mayonnaise
- 4 tablespoons of extra virgin olive oil
- Salt and black pepper, to taste
- Peanut oil, for frying
- Preparation
- On a plate, mix the drained mussels with the breadcrumbs, paprika and pepper. Set aside for half an hour.
- Prepare the salad: in a bowl, mix the sugar, vinegar, olive oil, salt, and black pepper. Pour over the lettuce and coat well. Add the chilli pepper (seeds removed), cut into slices.
- Cut the tomatoes into thick slices and the onion into thin slices. Heat a generous amount of peanut oil in a frying pan. Deep fry the mussels until crispy. Drain off the excess oil and place on a plate with kitchen paper.
- Cut the bread rolls in half lengthwise and toast lightly on both sides on a griddle or hot frying pan and prepare the Po’Boy: spread plenty of mayonnaise on the bread, cover with the salad, onion rings, tomato, and mussels. Finish with a pinch of black pepper.
- Close the sandwich tightly and enjoy with a good beer to music by Louis Armstrong.
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