This snack has everything— smoky tinned mussels, spicy pickled peppers, and salty potato chips.
Photo by Goor Studio & Text by Paul Vitale
1/2 bag kettle-cooked potato chips
1 tin mussels in escabeche
several guindilla peppers
- Put chips in a bowl and garnish with mussels and peppers.
- Drizzle a bit of the escabeche liquid from the can over the top of the chips.
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