Steamed Mussels with Salsa Verde and Crusty Bread
Chef: Chris Fortune as heard on Afternoons Saturday 15 March 2008
Tags: mussels, salsa verde
A cold rustic sauce that combines the freshest of herbs, Marlborough garlic and white wine to give a refreshingly tangy flavour to Marlborough greenshell mussels
Ingredients
Sasla Verde
- 90g Fresh Bread Crumbs
- 2 Only Boiled Eggs
- 200g Parsley
- 6 Cloves Garlic Crushed
- 6t Vinegar
- 180g Capers
- 100ml Olive Oil
- 2 Only Juice Of Lemons
- 1t Black Pepper
- 1t Marlborough Flaky Salt
Method
Crush garlic with a little salt until a paste has formed. Combine all ingredients (except olive oil) in a food processor and blitz until roughly chopped, place into a large bowl and drizzle in olive oil. Season to taste and toss through freshly steamed mussels. Garnish with lemon wedges and slabs of fresh bread.
Food for Children
- Getting Children Cooking
- Elizabeth’s Favourite Salad
- School Lunchbox Suggestions
- School Holiday Stir-Fried Noodles
- Double-layer Peanut Butter and Jelly Sandwich Cake
- Curly Wurlies with Pea Puree (fish)
- Cheat's Mince for Kids
- Best-ever Blueberry Muffins
- Sticky Gingerbread
- Chocolate Lollipops
- Dead Man’s Head
