Mussel Escabeche Appetizer
4-6 as a canape
This delicious dip is the perfect ocean-inspired appy.
Whip it up quick to delight any drop-ins from guests or to start a dinner at home.
1 tin of Scout Mussels
1 red pepper
1 yellow pepper
2 tbsps of Sherry vinegar
Preheat your oven to 350 degrees.
Place your two peppers on a baking dish and cook until tender. This should take 20-30 minutes.
Remove your peppers from the oven, and place them in a bowl. Cover the bowl with a towel so your peppers can steam.
Once your peppers have cooled, peel them and slice them into long strips.
Toss your peppers in a bowl with sherry wine vinegar and 1 tin of Scout Mussels.
Serve as a chip dip, or schmear it on toast.