Barbecued Green Shell Mussel & Green Bean Salad With Preserved Lemon & Almonds

Recipes & food styling Ginny Grant / Photography Tony Nyberg / Styling Fiona Lascelles

	2kg green shell mussels, scrubbed
	500g green beans, trimmed
	2 cloves garlic, peeled
	2 tablespoons olive oil
	¼ preserved lemon, finely chopped
	¼ cup sliced almonds, toasted
	1 good handful basil leaves, shredded
	VEGETARIAN/VEGAN VERSION WITH TOFU
	Ingredients as above (omit the mussels) plus
	350–400g firm tofu (in place of the mussels)
	2 teaspoons freshly chopped thyme leaves
	1 avocado, sliced
	1–2 tablespoons white wine or apple cider vinegar

1.	Heat a barbecue to a medium heat and add the mussels (discard any that are open or have broken shells).
2.	Cook until they just begin to open and put into a bowl to catch the juices.
3.	When cool enough to handle, remove the meat from the shell and chop in half if large.
4.	Put the beans in a bowl.
5.	Mash the garlic to a paste with some salt and add to the beans with 1 tablespoon olive oil. Combine well.
6.	Grill the beans on a hot plate until tender, approximately 5 minutes, then put into a bowl with the chopped mussels, preserved lemon, remaining olive oil and 1–2 tablespoons of the reserved mussel liquor.
7.	Add the almonds and basil and serve.
8.	VEGETARIAN/VEGAN VERSION WITH TOFU
9.	Pat dry the tofu, slice and marinate in the garlic, 1 tablespoon olive oil and thyme for at least 30 minutes.
10.	Season with salt and pepper and grill for 3–4 minutes.
11.	Cook the beans as above, then toss with the tofu, preserved lemon and avocado, using vinegar in place of the mussel liquor in the dressing.
12.	Add the almonds and basil and serve.