The Fish Society's Mediterranean Mussels with Salsa Verde
Embark on a culinary voyage to the Mediterranean with our Mussels with Salsa Verde. A light yet lush recipe that combines the sweetness of fresh mussels with a vibrant, herby salsa verde, it’s a dish designed to impress and refresh.
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What you’ll need
- 1 kg mussels, cleaned and debearded
- 2 ripe tomatoes, diced
- 2 cloves garlic, finely minced
- 4 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 small bunch of fresh parsley, chopped
- 1 small bunch of fresh basil, chopped
- 1 tablespoon capers, rinsed and chopped
- 1 small red onion, finely diced
- 1 tablespoon pine nuts, toasted
- Sea salt, to taste
- Freshly ground black pepper, to taste
- Crispy olive oil chips, for serving
Let's Cook!
Step 1
Begin by making the salsa verde. In a bowl, mix together the tomatoes, garlic, parsley, basil, capers, red onion, lemon juice, and half the olive oil. Season with sea salt and freshly ground black pepper. Let it sit to allow the flavours to marry.
Step 2
In a large pot, heat the remaining olive oil over medium heat. Add the mussels and cover with a lid. Steam for 3-4 minutes or until the mussels open, shaking the pot occasionally.
Step 3
Once the mussels are cooked, discard any that have not opened. Transfer the mussels to a large serving bowl, preserving the cooking liquid.
Step 4
Spoon the salsa verde over the mussels, adding a few tablespoons of the mussel cooking liquid to meld the flavours together.
Step 5
Garnish with toasted pine nuts for a nutty crunch.
Step 6
Serve immediately with crispy olive oil chips on the side for added texture, and a slice of crusty bread to soak up the flavourful juices.
