1 can of pickled mussels
1 can of anchovies
6 surimi sticks
Crudités or nachos
Place 2 anchovies, the whole can of pickled mussels with 3 tablespoons of Oak Smoked Arbequino EVOO together in the blender. Beat well.
Cut the surimi sticks with a thickness of about 2cm.
Mix the surimi sticks with the rest of the mixture in the blender. Beat few seconds; we want to keep remaining some of the surimi texture.
Serve with crudités or nachos.