Smoked mussels with cob ceviche



Ingredients 13
Servings 4-6
Time 20 minutes

Ingredients

  • Mussels
  • 16
    fresh mussels, cleaned
  • 15
    ml
    rooibos leaves
  • 50
    g
    butter, melted
  • ceviche
  • 500
    g
    cob fillets or other white fish, skinned, deboned and cubed
  • juice and zest of 2 lemons
  • juice and zest of 1 orange
  • Salsa
  • 1
    mango, diced small bunch of chives, chopped
  • 1/2
    chilli, chopped handful of fresh mint, roughly chopped
  • 1/2
    handful fresh coriander, roughly chopped
  • 1/2
    handful fresh parsley, roughly chopped
 

Method

10 minutes
 

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.

 

Read more on: mussels  |  food  |  seafood recipes
 

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