ELABORATION

Make the naan bread.

Marinate the mussels.

Make the tapenade.

Scald cherrys tomatoes and cool. Remove the skin but not peel it from the tomato.

Separate the leaves from the cilantro and immerse in cold water. Before starting the service drain and dry with paper towel.

Before the service, drain the pickle.

SERVICE

On the plate, scribble the pickled broth.

Heat a naan bread in the oven and place on the plate.

Spread a few pickled vegetables on the bread.

Put some tomatoes and, finally, put the mussels (6 units per serving).

Decorate with some coriander leaves.

Spread a few drops of tapenade next to the tomatoes. 

Ingredients for 10 portions/units

Cherry Tomato

0.25kg

MARINATED MUSSELS

400kg

TAPENADE

90g

Coriander

2.5g

NAAN BREAD

1.0kg