Mussel quesadilla’s with sour cream, tomato salsa and guacamole
Delicious mussel recipe, served with sour cream, tomato salsa and guacamole.
Cooking time:20 minutes
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
2 tsp paprika powder
2 tsp cumin
2 tsp garlic powder
20 g butter
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
How to prepare
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.
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