- 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