Buffet Olives - Marinated Mussels with Olives - The largest Table Olive producer in South Africa

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Marinated Mussels with Olives

INGREDIENTS

- 2,5 litres mussels, scrubbed - grated rind and juice of one lemon - 2 cloves of garlic peeled and finely chopped - 1 red chili finely chopped - 10 ml finely chopped fresh ginger - 30 ml sesame oil Garnish: - 1 (300 g) green olives stuffed with anchovies - 125 ml thinly sliced spring onions - 75 ml roughly shredded, fresh coriander leaves

METHOD

1. Place mussels in a large saucepan; add lemon juice, rind, garlic, chili, ginger and sesame oil. Cover and cook over high heat for three minutes or until the mussels have opened. 2. Transfer the mussels to a serving bowl. Drain olives and scatter over mussels. Sprinkle spring onions and coriander leaves over. Mix through and serve. Hint: This dish can also be served cold. It will be necessary to moisten the mussels with vinaigrette.

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INGREDIENTS

- 2,5 litres mussels, scrubbed - grated rind and juice of one lemon - 2 cloves of garlic peeled and finely chopped - 1 red chili finely chopped - 10 ml finely chopped fresh ginger - 30 ml sesame oil Garnish: - 1 (300 g) green olives stuffed with anchovies - 125 ml thinly sliced spring onions - 75 ml roughly shredded, fresh coriander leaves

METHOD

1. Place mussels in a large saucepan; add lemon juice, rind, garlic, chili, ginger and sesame oil. Cover and cook over high heat for three minutes or until the mussels have opened. 2. Transfer the mussels to a serving bowl. Drain olives and scatter over mussels. Sprinkle spring onions and coriander leaves over. Mix through and serve. Hint: This dish can also be served cold. It will be necessary to moisten the mussels with vinaigrette.