Sardine and Mussel with Crumbed Croissant

Name: Sardine and Mussel with Crumbed Croissant
Yield: 4
Ingredients: 1/2 cup of olive oil; Lemon zest and juice from 2 lemons; 2 cloves of garlic, minced; 2 tablespoons of chopped fresh parsley; 2 tablespoons of drained and rinsed caper berries; Salt and black pepper to taste; 8 sardines, cleaned; 12 cooked mussels in half-shell; 5 tablespoons of toasted croissant crumbs; Fresh parsley leaves for garnish, served with Italian-style bread

1
1/2 cup of olive oil
2
Lemon zest and juice from 2 lemons
3
2 cloves of garlic, minced
4
2 tablespoons of chopped fresh parsley
5
2 tablespoons of drained and rinsed caper berries
6
Salt and black pepper to taste
7
8 sardines, cleaned
8
12 cooked mussels in half-shell
9
5 tablespoons of toasted croissant crumbs
10
Fresh parsley leaves for garnish, served with Italian-style bread

Ingredients

1
1/2 cup of olive oil
2
Lemon zest and juice from 2 lemons
3
2 cloves of garlic, minced
4
2 tablespoons of chopped fresh parsley
5
2 tablespoons of drained and rinsed caper berries
6
Salt and black pepper to taste
7
8 sardines, cleaned
8
12 cooked mussels in half-shell
9
5 tablespoons of toasted croissant crumbs
10
Fresh parsley leaves for garnish, served with Italian-style bread

Directions

1
In a bowl, combine the olive oil, lemon zest and juice, garlic, parsley, caper berries, salt, and black pepper
2
Dip the sardines in this marinade and arrange them on a refractory dish
3
Also dip the mussels and distribute them over the sardines
4
Drizzle with the remaining marinade, sprinkle with crumbed croissant, and bake in a hot oven (200°C) for 15 minutes or until lightly browned
5
Serve between four plates, garnish with parsley leaves, and serve with Italian-style bread
6
Serves 4
7
If desired, you can purchase the mussels already cooked, in half-shell.