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Sun-dried tomato crusted mussles with rosemary infused salad
Ingredients
For the mussels
- 10 half shell mussels
- 1 tsp chopped garlic
- 1 tsp pesto
- 1 tsp lemon zest
- 2 tsp lemon juice
For the crust
- 3 slices bread
- 50g butter
- 1 tsp chopped chives
- 8 sun-dried tomatoes, chopped
For the salad
- Mixed salad leaves
- ½ leek
- 6 cherry tomatoes
- 3 tbsp olive oil
- 1 tbsp chopped rosemary
- 4 olives, sliced
For the salsa
- 2 tbsp tomato pulp
- 1tsp chopped dill
- 4 tbsp olive oil
- 1 tsp balsamic vinegar
Method
Start by making the crust by melting the butter and blend the bread into breadcrumbs. Add all the ingredients together and mix well.put the mussels in a bowl and add the chopped garlic, pesto, lemon zest and lemon jiuce, allow to rest in the fridge. Cut the cherry tomatoes in quarters, leeks in thin slices and toss in the salad with the other ingriedents. Mix well all the salsa ingriedents and alow to rest in the fridge. Take the mussels out and put some crust on each mussel, put on an oven tray and grill until browned.
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