Steamed Mussels with Salsa Verde and Crusty Bread

2:30 am on 15 March 2008

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


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


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.

From Jesse Mulligan, 1–4pm

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