Recipe Pickled Spring Bay mussels with Iberico migas
Recipe created by Jesse Gerner, Head Chef Bomba Bar
Keywords
- Flowerdale Sprout Farm
Ingredients
- 500 grams Extra large Spring Bay mussels, scrubbed clean
- 100 mL Dry white wine
- 30 mL White vinegar
- 0.5 Lemon, juiced
- 50 grams Iberico jamon
- 50 grams Day old sour dough bread, crusts removed
- 2 tablespoon(s) Chopped parsley
- 1 Shallot, finely diced
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