The RUXE journalYour tin / Mussels in marinade
A good table begins with something simple.
Your tin, two serving ideas and a little time to enjoy them.
At the table
The pleasure is in the little things.
Serve chilled, open just before bringing the tin to the table and add good bread.
A little freshness
Cool water with lemon or a dry white wine. Simple company that lets the preserve speak for itself.
On the table
1 tin RUXE mussels in pickled sauce; 60 g thick potato crisps; 2 tbsp thick plain yoghurt; finely grated zest of ¼ lemon; 1 tsp finely chopped chives.
- 01Mix the yoghurt with the lemon zest. Lift the mussels from their sauce and let them drain briefly.
- 02Arrange the crisps on a plate and add a tiny dab of lemon yoghurt to each one.
- 03Top each dab with a mussel and a few chives. Serve immediately, while the crisps are crunchy.
On the table
1 tin RUXE mussels in pickled sauce; 150 g cooked white beans, drained and rinsed; 1 tbsp sauce from the tin; 1 tsp olive oil; 1 tbsp chopped parsley; 4 small slices of toasted bread.
- 01Mash the beans with the olive oil and 1 tablespoon of mussel sauce. Add a teaspoon of water if the mixture is too thick.
- 02Spread the bean cream in a shallow bowl and place the drained mussels on top.
- 03Scatter over the parsley and serve with the toast for scooping.
Follow the storage instructions on the pack. To warm the preserve, first empty it into a suitable container.
About your tin
Ingredients, allergens, provenance and storage: you’ll find the information for this product on the pack in your hands.