Ingredients
| 1 grapefruit | |
| 1 orange | |
| 1 lemon | |
| 1 clove garlic | |
| 1 chilli | |
| ½ cup parsley | |
| ¼ cup olive oil | |
| 1 teaspoon salt | |
| 1 teaspoon pepper | |
| 6-8 spring onions | |
| 20 mussels |
This was inspired by something my girlfriend and I encountered last year at a night market in Palermo, Sicily. There, spring onions were wrapped in either bacon or lamb intestines and grilled over burning coals. So simple, so delicious. Here, the mussels act as the protein, giving a similar texture and eating experience.
Instructions
| 1. | Juice the grapefruit, orange and lemon. |
| 2. | Finely chop the garlic, chilli and parsley and add to the juice along with the oil and salt and pepper |
| 3. | Mix or shake well. |
| 4. | The dressing will improve overnight in the fridge, as the garlic and chilli infuses with the citrus juice. |
| 5. | Cook the spring onions over coals until evenly charred and slightly softened. |
| 6. | Follow with the mussels – once they pop open, leave them over the coals for 2-3 minutes as the smoke created by their juices hitting the coals will lend them a great flavour. |
| 7. | Bring everything together in a bowl so people can dig in and grab a big serving for themselves. |
Recipes, food styling & photography Will Bowman
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