Mussels with Potato Chips


1 bag nicest potato chips you can find
1 can tinned mussels, preferably either ceviched or stewed
Pimenton de la vera (smoked Spanish paprika) to taste
olive oil


Arrange whole, unbroken chips on a serving dish. Top each chip with a mussel and finish with a pinch of pimenton.  Finish the plate with a few drops of the sauce from the mussels and a drizzle of olive oil.

Jose Andres Foods


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