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)