Steamed Mussels with Salsa Verde and Crusty Bread

A cold rustic sauce that combines the freshest of herbs, Marlborough garlic and white wine to give a refreshingly tangy flavour to Marlborough greenshell mussels

Ingredients

Sasla Verde

• 90g Fresh Bread Crumbs
• 2 Only Boiled Eggs
• 200g Parsley
• 6 Cloves Garlic Crushed
• 6t Vinegar
• 180g Capers
• 100ml Olive Oil
• 2 Only Juice Of Lemons
• 1t Black Pepper
• 1t Marlborough Flaky Salt

Method

Crush garlic with a little salt until a paste has formed. Combine all ingredients (except olive oil) in a food processor and blitz until roughly chopped, place into a large bowl and drizzle in olive oil. Season to taste and toss through freshly steamed mussels. Garnish with lemon wedges and slabs of fresh bread.