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Layered seared beef and strawberry carpaccio with spring-onion curls, lime zest and vino cotto
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4
Easy
10 minutes
10 minutes
Steam the mussels in the hot water, in a saucepan over a high heat, until all have opened (discard those that do not open after 3 to 5 minutes of steaming). Remove from the heat and drain.
Remove the meat from the shells and set aside.
Blanch the peas in rapidly boiling water, until they float to the top and are tender – take care not to overcook. Drain and refresh in a bowl of ice-cold water.
Melt the butter in a pan over a high heat. Squeeze fresh lemon juice into the pan with the butter and add the chopped chilli. Fry until fragrant.
Smash the cooked peas with a potato masher. Drizzle the lemon-and-chilli butter over the warm peas and mussels.
Toss in a large serving bowl with the basil. Season with smoked sea salt and a crack of black pepper.
Per serving: 979.2 kJ, 15.4 g protein, 14 g fat, 14 g carbs