Smoked mussels with cob ceviche

Recipe Disclaimer

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Ingredients (12)

	mussels
16	mussels — fresh, cleaned
15 ml	rooibos leaves
50 g	butter — melted
	ceviche
500 g	white fish — skinned, deboned and cubed
	lemons — zest and juice
	orange — zest and juice

SALSA

1	mango, diced small bunch of chives, chopped
1/2	chilli, chopped handful of fresh mint, roughly chopped
1/2	fresh coriander — handful, chopped
1/2	fresh parsley — handful, chopped

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Method:

1. Put the mussels
in an aluminium foil dish.

2. Put the rooibos
in the bottom of a smoker. Put the dish with mussels on a rack in the smoker. Put the lid on. Smoke the mussels for 10 minutes
or until they’ve opened. Mix the mussel juices in the bottom of the dish with
the butter and drizzle over the mussels.

Ceviche

1. Put the fish in a
dish. Mix the citrus juice and zest and pour over the fish about 10 minutes
before serving. Set aside until the fish has turned white.

2. Salsa Mix the
ingredients.

3. To serve Break
open the mussels. Fill the empty shell halves with the ceviche.

4. Arrange the
shells with mussels on a plate, alternating them with shells with ceviche.
Spoon the salsa on top.