Mussel quesadilla's with sour cream, tomato salsa and guacamole
Fish tales
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Mussel quesadilla’s with sour cream, tomato salsa and guacamole

Recipe (dinner)

Surprise yourself with mussels! They’re easy to use in all kinds of dishes. Think of a paella with mussels, a mussel springroll or even mussel quesadilla’s. This delicious recipe is best to be served with sour cream, tomato salsa and guacamole. 

  • 1

    For the salsa, mix the tomatoes with the red onion, garlic, chili pepper, coriander, lime juice and salt and pepper. Set aside.

  • 2

    For the guacamole, prune the avocado. Mix in the onion, coriander, lime and olive oil. Season with salt and pepper. Set aside.

  • 3

    Let the mussels drain or pat dry them with kitchen paper. Put some flour over the mussels and make sure they are all covered with a thin white layer. Shake off excess flour. Make a mix of paprika, cumin and garlic powder in a small bowl. Repeat the first step again, but with the spice mix. Heat the butter in a frying pan and fry the mussels for 3-4 minutes until they are golden brown. Set the mussels aside.

  • 4

    Heat a tortilla in a second frying pan and top with cheese, spring onions, fried mussels, jalapeño and a little lime zest.

  • 5

    Place another tortilla on it and let the cheese melt. Turn the quesadilla carefully and cook until both sides are crispy.

  • 6

    Serve with crème fraîche, tomato salsa and guacamole.

Ingredients

  • - 1 tomato, seeds out, chopped

  • - ½ red onion, chopped fine

  • - 1 glove garlic, chopped fine

  • - ½ chilipeper, seeds out, chopped fine

  • - ½ tbsp chopped coriander leaves

  • - juice of ¼ lime

  • - 2 avocado's, seed out

  • - ½ white onion, chopped fine

  • - 1 tbsp chopped coriander leaves

  • - juice of 1 lime

  • - 2 tbsp olive oil, extra virgin

  • - 600 g boiled mussel flesh

  • - flout

  • - 2 tsp paprika powder

  • - 2 tsp cumin

  • - 2 tsp garlic powder

  • - 20 g butter

  • - 8 tortilla’s

  • - 200 g cheddar, grated

  • - 2 spring onions, in thin pieces

  • - 1 jalapeño pepper, in rings

  • - grated skin of 1 lime

  • - sour cream, to put on the side

  • 20 minutes
  • 4 persons