Ingredients

• MAKES 2 HOT-DOGS
• 1 tin of smoked mussels
• 2 hot-dog rolls
• 1 small iceberg lettuce
• 2 small salad tomatoes
• 1 onion
• 1/2 jalapeño chilli pepper
• 1 teaspoon of muscovado sugar
• 2 tablespoons of apple cider vinegar
• 1 teaspoon of paprika
• 2 tablespoons of breadcrumbs
• 4 tablespoons of mayonnaise
• 4 tablespoons of extra virgin olive oil
• Salt and black pepper, to taste
• Peanut oil, for frying

Preparation

1. 1

   On a plate, mix the drained mussels with the breadcrumbs, paprika and pepper. Set aside for half an hour. Prepare the salad: in a bowl, mix the sugar, vinegar, olive oil, salt, and black pepper.

2. 2

   Pour over the lettuce and coat well. Add the chilli pepper (seeds removed), cut into slices. Cut the tomatoes into thick slices and the onion into thin slices. Heat a generous amount of peanut oil in a frying pan.

3. 3

   Deep fry the mussels until crispy. Drain off the excess oil and place on a plate with kitchen paper. Cut the bread rolls in half lengthwise and toast lightly on both sides on a griddle or hot frying pan and prepare the Po’Boy: spread plenty of mayonnaise on the bread, cover with the salad, onion rings, tomato, and mussels.

4. 4

   Finish with a pinch of black pepper. Close the sandwich tightly and enjoy with a good beer to music by Louis Armstrong.