We clean the mussels, and in a pot we add lemon cut laurel and glass of white wine, when it is to boil we incorporate the mussels, cover and let them open 3 min.
To stamp put a point of sauce to each mussel
As usual with my recipes, this is an easy appetiser to make. We just have to prepare some medium-sized meatballs. In my case I’m using veal as usual- just use the recipe you like the most.
Once coated with flour and fried, set them aside on a dish and prepare the cups. To do this, grease a mini cupcake pan with a little of oil. Take a packet of ‘La Cocinera’ pasty wafers and make them smaller with the help of a round cookie cutter or a glass. Fill each hollow in the pan with a wafer and bake for 10 minutes, making sure they do not brown too much.
When they are done, carefully take them out and leave them to cool. Then, heat up a jar of Salsas Asturianas five pepper sauce and add the meatballs, heat them up and place one in each wafer cup. Cover with the remaining sauce.
The result is worth the effort.
Put the peeled, washed and sliced potatoes in a microwave-safe bowl. Cover with cling film and place in the microwave for 6 minutes on full power. Allow it to rest.
Sauté the onion, caramelising it at the last minute with 3 teaspoons of sugar.
With the help of a fork, mash the potatoes and fill them with onion and a teaspoon of 5 pepper sauce. Finish by making the balls.
Roll them in flour and beaten egg and finally fry them in oil.
Enjoy!