Ingredients
- 300 gram Mussels
- 1 piece Processed cheese toast, at the rate of one slice cut into two mussels (cut into two strips)
- 50 gram Sauce
- 100 gram Ham
- 20 gram Olive oil
Instructions
- Defrost the mussels and dry them.
- Put it in a deep container, pour the soy sauce "Kikkoman", sprinkle with a small amount of olive oil, salt and pepper. Leave to marinate for 15 minutes.
- To make pesto: chop a bunch of parsley, a bunch of basil, fried any nuts (peanuts, hazelnuts, almonds, cedar, Brazilian, etc.), 50 g of parmesan cheese (broken into pieces), a clove of garlic, salt, pepper, ch. m. to taste. Start mixing everything into a paste by adding a little olive oil. We will need a thick mass this time, so perhaps 150 ml of oil will be a lot. Stop the blender, try it, add a little lemon juice or white balsamic.
- The remaining sauce is stored in the refrigerator for up to 14 days.
- Heat a frying pan well with olive oil. Dry the mussels slightly, fry them quickly until golden on both sides, the main thing is that they do not let the juice out, otherwise they will become rubbery and tiny.
- Cool the mussels and season with pesto sauce.
- Wrap in a slice of toasted cheese.
- Wrap in a piece of Parma ham. Bake in the oven for 5 minutes, just in time for the cheese to melt. Enjoy your delicious holiday!