A delicious mushroom dish for any occasion!
Clean, rinse and seed the peppers, cut them into quarters and place them skin side up on a baking tray. Meanwhile, grill on the top rack until the skin turns black and blisters. (This will take about 6-8 min.) Cover peppers with a wet dishcloth, stand 5 min, then remove skin. Cut bell pepper quarters in half lengthwise. Peel mango and separate in wedges from pit. Rinse endive, drain and cut into strips. Mix the endive, mushrooms and fjord mussels. Arrange the bell pepper pieces, mango slices, marinated matie fillets and the fjord mussel salad on plates and bring to the table sprinkled with colored pepper, if desired.
Fjord mussels: Fjord mussels are free-living mussels from the north of Denmark. They have an exceptionally firm meat structure and they can be bought in cans or jars throughout the year.
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