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....