Ingredients

• 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

Preparation

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