OUR RECIPES

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Summery Mussel Salad

INGREDIENTS

  • Serves 4-6

  • 1 small red pepper, diced

  • 1 fresh celery rib, thinly sliced

  • 1 tbls chopped capers

  • 1 tablespoon basil pesto

  • 2 tbls chopped parsley

  • ½ cup Rosa tomatoes, quartered

  • 1/4 English cucumber diced

  • 3 anchovy fillets, chopped

  • 2 teaspoon lemon zest

  • 3 spring onions with tops, thinly sliced

  • 1 teaspoon Worcestershire sauce

  • 2 tablespoons freshly squeezed lemon juice

  • 250 ml tomato cocktail (juice)

  • 2 cloves garlic, crushed

  • A dash of chilli sauce or Tabasco

  • Salt and pepper to season

  • 500g Breco mussel meat

  • METHOD:

  • Place all the ingredients except the mussel meat into a bowl and mix well together.

  • Then gently stir in the mussel meat, chill for 1 hour before serving.

  • © Jenny Morris