Serves 6
A lovely combination of fruit and seafood. A light starter that complements any main course really well. Ideal to prepare the components in advance and to assemble just before serving.
Recipe Category

You will need

12 – 18 mussels
Ina Paarman’s Chilli & Garlic Seasoning
watercress and/or lambs lettuce
3 ripe nectarines, cut into small wedges
200 g smoked salmon trout ribbons
Ina Paarman’s Creamy Caesar Dressing
fresh fennel or dill to garnish

Ina’s Tip

Add a handful of coarse salt to the crushed ice – it lowers the temperature and slows down melting.


Steam the mussels until just opened.

Remove the top shell and season mussels lightly with Chilli & Garlic Seasoning.

Line serving bowls with salad leaves.

Add small nectarine wedges, mussels on the half shell and salmon ribbons. Dress just before serving with a sprinkle of Creamy Caesar Dressing. Garnish with fresh fennel.

Keep cool on crushed ice.