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Crudités con alioli de choritos ahumados

Crudités with Smoked Mussels aioli

Preparation time 15 min


  • 1 can of Cole's Smoked Mussels @geomarseafood

  • 4 cloves of garlic
  • 2 egg yolks
  • 3 tablespoons sherry (or apple) vinegar
  • 200ml of oil, mixed 100ml of sunflower with 100ml of olive
  • A pinch of salt and pepper
  • Crudités:
  • lettuce heads
  • cherry tomatoes
  • Asparagus, cooked
  • Potatoes cut into quarters and browned
  • Sliced ​​bread toast or breadsticks




    To make the aioli, put the garlic cloves with the egg yolks, vinegar and a good pinch of sea salt in a kitchen processor. Beat until thickened and emulsified. Then, with the engine still running, very slowly pour in the oil mixture. The mixture should thicken after 2 minutes; Once all the oil is incorporated you should have a thick, spoonable aioli. Add the oil from the can and part of the choritos, mix again. Put the aioli in a bowl, the can of choritos and the crudités on a platter so everyone can enjoy.

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