Marlborough wasabi mussels

Name: Marlborough wasabi mussels
Yield: 2
Ingredients: 20 large Mussels, in their shell (Main); 2 large Lemons, freshly juiced; ½ small Green capsicums; 1 sprig Fresh parsley; 1 tsp Fresh basil, chopped; ¼ tsp Salt and freshly ground black pepper; 1 tsp Wasabi paste; 400 g Coconut cream, canned; 2 cups Rocket leaves; 2 heads Nasturtium flowers, to garnish if required

for 2 people

Reader Recipes

By Diane Browne

This is a tasty starter which goes really well with Marlboroughs famous Sauvignon Blanc. a true delight on a sunny day.

Ingredients

20 large	Mussels, in their shell (Main)
2 large	Lemons, freshly juiced
½ small	Green capsicums
1 sprig	Fresh parsley
1 tsp	Fresh basil, chopped
¼ tsp	Salt and freshly ground black pepper
1 tsp	Wasabi paste
400 g	Coconut cream, canned
2 cups	Rocket leaves
2 heads	Nasturtium flowers, to garnish if required

Directions

steam your cleaned mussels until they open, Remove the toungue and the small piece that attatches the mussel to the shell.
Chop each mussel into 3 or 4 pieces. Marrinate in the lemon juice for about 5 hours then drain. Add finally chopped onion and capsicum, basil and wasabi and lastly the coconut cream.
Serve on wild rocket leaves accompanied by a very great tasting Marlborough Sauvignon Blanc. Serves 2 as a starter Enjoy....