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Mussels with salsa

RECIPE PROVIDED BY GLYNN WRIGHT, SHETLAND PROFESSIONAL CHEF

“ Using the very best locally sourced fresh seafood has always been my ideal food to prepare and cook during my time as a Shetland chef. There is nothing finer, better, or fresher with an outstanding quality hard to beat anywhere in the world.”

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When it comes to seafood, choose the best, choose Shetland.

Here is another lovely recipe from local chef and college Tutor Glynn Wright where the mussels are de-shelled, mixed with a salsa and then returned to the shells. It makes a good starter or canapé.

 

INGREDIENTS
  • 500g Shetland mussels
  • 1 red onion
  • 1 red pepper
  • Handful of chopped fresh parsley
  • 5 tbsp olive oil & wine vinegar dressing

 

METHOD
  1. Steam a 500g bag of Shetland mussels. Allow to cool and remove the half shell.
  2. Finely chop the onion and pepper and put in a medium sized bowl. Add the chopped parsley and vinaigrette dressing and mix well.
  3. Arrange the remaining half shells on a large platter with the salsa vinaigrette dribbled over.

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