{"id":3938,"date":"2021-08-26T12:30:37","date_gmt":"2021-08-26T10:30:37","guid":{"rendered":"https:\/\/realconservera.com\/real-conservera-espanola-pickled-mussels-with-parmentier-and-artichoke-heart\/"},"modified":"2022-05-13T09:47:07","modified_gmt":"2022-05-13T07:47:07","slug":"real-conservera-espanola-pickled-mussels-with-parmentier-and-artichoke-heart","status":"publish","type":"post","link":"https:\/\/realconservera.com\/en\/real-conservera-espanola-pickled-mussels-with-parmentier-and-artichoke-heart\/","title":{"rendered":"Real Conservera Espa\u00f1ola Pickled Mussels with Parmentier and Artichoke Heart"},"content":{"rendered":"

The mussel campaign begins at Real Conservera Espa\u00f1ola. Ranked among the TOP 10 in the molusc category by World’s 101 Best Canned Food Products from the Sea.<\/p>\n

Ingredients for 4 people:<\/strong>
\n8 Artichoke Hearts<\/p>\n

100 grams of Kale<\/p>\n

2 Baked Potatoes<\/p>\n

Olive Oil, Salt and Black Pepper<\/p>\n

Real Conservera Espa\u00f1ola Pickled Mussels<\/p>\n

Difficulty<\/strong>: medium<\/p>\n

Time<\/strong>: 10 minutes<\/p>\n

Method<\/strong>:<\/p>\n

Boil the potatoes, once cooked, mash them with some of the water, salt, black pepper and the pickle juice from the mussels. The parmentier will be ready once it has a creamy texture.<\/p>\n

Here is a video on how to prepare the potato parmentier:<\/p>\n