Lucia Freitas: The star chef of Santiago de Compostela

Galician Mussels in Citrus Escabeche with Red Lentil Soup (service 4)By Chef LucĂ­a Freitas (adapted for BBC Travel) Ingredients for the composed dish: 20 mussels in citrus escabeche (see below for sub-recipe)300g of red lentil soup (see below for sub-recipe)120g young carrots80g bok choy40g grapefruit segments40g blood orange segmentsCoriander leaves, carrot fronds and mini-bacilli (for …

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