Chef
Hélio LoureiroIn «Sabores de Hoje com Sugestões de Vinho Verde», Hélio Loureiro, Porto Editora, Porto, 2004
Ingredients16 mussels in their shells
2 tablespoons breadcrumbs
Chopped parsley
Chopped garlic
Chives
1 lemon
60 g flamengo (similar to Dutch gouda) and mozzarella cheese
Lettuce and courgettes
20 ml vinaigrette sauce
Salt and pepper