Ingredients

Method

• 200 g dried edible fynbos
• 30 fresh mussels, cleaned
For the chimichurri, blend:
• 20 g parsley
• 20 g coriander
• 20 g origanum
• 1 chilli
• 3 spring onions
• ½ cup local olive oil
• 3 cloves garlic
• fresh sea lettuce (Ulva ridgida) a handful (or use baby spinach)
• 1 lemon, juiced
• sea salt and freshly ground black pepper, to taste

Method

Ingredients

1. Prepare hot coals and spread the dried fynbos in a large cast-iron skillet or paella pan with a lid that fits snugly. Arrange the mussels on top. Position the skillet over the hot coals and add a few glowing coals between the mussels to initiate the smoking process. Cover with the lid and smoke for about 10 minutes, or until all the mussels have opened.

2. Serve the mussels with the chimichurri as a dip or coat the mussels in it as they come off the fire. Serve with ciabatta, or add to a paella.

Find more seafood recipes here

Photographs: Jan Ras
Production: Abigail Donnelly 
Food Assistant: Cheri Kustner