|1 pack||sardines — fresh (Brecco is the best, you’ll get about 10 Sardines per pack)|
|a hand of||fresh parsley|
|a hand of||sweet basil leaves|
|a few sprigs of||fresh lemon thyme|
|a hand of||fresh lemon verbena|
|1||chilli — chopped|
|lemon zest — or rind|
|the juice of 1||lemon|
|1||garlic clove — chopped|
|vine leaves — if you can’t find vine leaves you can use blanched cabbage leaves|
|salt and black pepper|
|3 kg||fresh mussels — live|
|dry pine needles — enough to cover the mussels|
|a hand of||coriander — chopped fine|
|a hand of||fresh sweet basil — chopped fine|
|a hand of||parsley — chopped fine|
|30 ml||olive oil|
|1-2||chillies — de-seeded and chopped fine|
|1||ginger — medium, peeled and cut into fine strips|
|1 heaped tsp||brown sugar|
Defrost your Sardines and clean them well – de-scaled and gutted(We asked our fishmonger to do this.)
Allow the butter to soften.
In a food processor, blitz the herbs, garlic, zest and chilies till fine (but not to a pulp) add the butter butter, and some salt and ground black pepper. Mix well.
Stuff each Sardine with a generous quantity of the butter mixture.
Wrap them in the vine leaved and secure with a tooth-pick if you like.
Arrange the Sardines on your grill rack and grill on the flames for about 5 – 7 min. Make sure your fire is well and hot – I always use some wood to flavor the meat. If the vine leave look scorched, don’t fret. They will be delicious.
These Sardines can be served as is or with a home made mayonnaise.
Arrange the mussels on a pine wood board or flat skillet, heal down in a spiral. Cover with the pine needles.
The more pine needles you use the longer cooking time but around 10cm high. Set the needles alight and allow to burn out completely.
Mix all together, season with salt and pepper and allow to develop for a bit.
Recipe reprinted with permission from Foodie SA. Follow along on Instagram for more.