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
Occasion
Products in this recipe
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.
Method
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.
