About This Recipe
Perfect for seafood lovers, just what you need after a day at the beach.
Ingredients
At Oliviers&Co
2 tbsp Italian Extra Virgin Olive Oil
At the market
1 bunch of fennel branches
48 large mussels
6oz canned piquillo peppers
2 pinches of curry powder
2 shallots
2 handfuls arugula salad
Lemon juice
Directions
Clean mussels. Dry the peppers and chop. Peel shallots and trim them finely.
In a salad bowl, mix peppers, shallots, curry and 1 tbsp of olive oil.
Finely trim the fennel (without peeling it) with a slicer or a food processor.
Place mussels and fennel on the embers of the barbecue. Cook quickly over the flames. Remove the mussels as soon as the y open.
Mix mussels with peppers. Finish with a drizzle of olive oil. Serve with the fennel and arugula salad.