Mussel Escabeche Appetizer

by

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.

Mussel Escabeche Appetizer

Chef Charlotte Langley

Servings

4-6 as a canape

Cook Time

35 minutes

Category

Lunch

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.

Ingredients

  • 1 tin of Scout Mussels
  • 1 red pepper
  • 1 yellow pepper
  • 2 tbsps of Sherry vinegar

Directions

  1. Preheat your oven to 350 degrees.

  2. Place your two peppers on a baking dish and cook until tender. This should take 20-30 minutes.

  3. Remove your peppers from the oven, and place them in a bowl. Cover the bowl with a towel so your peppers can steam.

  4. Once your peppers have cooled, peel them and slice them into long strips.

  5. Toss your peppers in a bowl with sherry wine vinegar and 1 tin of Scout Mussels.

  6. Serve as a chip dip, or schmear it on toast.

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