Mussels with Parsley Salsa
It’s very fresh, easy and quick to plate. The idea with this recipe is in the way that the actual flavours of the mussels are kept fresh with minimal seasonings. A taste of the sea with a seasonal fresh salsa.
Recipe provided by New Zealand Gluten-Free Chef Jimmy Boswell, food writer, chef, food stylist and author. Recipe from The New Zealand Gluten-Free Cookbook, Published by Penguin New Zealand. For more info on Jimmy, visit his Facebook page.
Yield: 6-8 Servings
– 2 kg (4.4 lb) mussels
– 4 tblspns fresh Italian parsley, finely chopped
– 4 cloves garlic, minced
– 3 tblspns olive oil
– 2 vine ripened or Italian (Roma) tomatoes, finely chopped
– Salt and freshly ground black pepper to taste
Scrub and de-beard mussels, discarding any with broken shells.
In a bowl, combine salsa ingredients until well mixed. Store salsa in the refrigerator until required.
Place mussels on a hot barbecue or under a grill and heat until shells open. Remove from heat and add a spoonful of salsa to each mussel.
Image / Sean Shadbolt (www.foodphotography.co.nz)