Marinated New Zealand Mussel and Shaved Fennel Salad in Puff Pastry with Caper Berries
The perfect summer recipe and great for those last minute dinner parties.
Quick and easy this means you can spend more time enjoying rather than slaving over a hot stove
(Serves 4 entree)
1 pottle of marinated mussels, natural, roast garlic, sweet chilli, zesty tomato, or manuka woodsmoke
4 voluvents (from good supermarkets)
Salad
300 g florence fennel or celery
1 red capsicum
1 yellow capsicum
½ cucumber desseeded
½ bunch baby lettuce leaves
16 caper berries (available from good deli’s and supermarkets)
5 t extra virgin olive oil
3 t white wine vinegar
½ t marlborough sea salt
¼ t fresh ground black pepper
- Slice all vegetables as finely as possible and mix with baby lettuce leaves. Add oil and vinegar and season.
- Remove eye of mussel and thread one caper berry through each mussel.
- Full voluvents with salad and arrange mussels on top. Serve with freshly ground black pepper and lemon wedges
