Impromptu dinners are no longer a problem thanks to ideas from chefs like Ferran Adrià, Martín Berasategui, and David de Jorge, who demonstrate that even the simplest ingredients can be transformed into surprising appetizers.
During the lockdown, Adrià went viral with his recipe “Mussel Duo,” which combines fresh cooked mussels with canned pickled mussels. The preparation is quick: the canned mussels are placed in a row, the fresh ones are pickled with the liquid from the can and left to rest for 4-5 hours to integrate flavors, achieving a simple and delicious appetizer.
The key, according to Adrià, is technique and attention to detail: “All products have the same gastronomic value, regardless of their price,” recalling his elBulli philosophy of achieving extraordinary results without unnecessary complications.
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