Place
four litres of hot water in a large pot and
bring to the boil.
Remove the figs from the water and squeeze
out the excess liquid, remove the woody
stalk from one end and chop roughly.
While the water is heating make the dressing:
start by placing the first four ingredients
in a food processor, turn on the food processor
on and slowly add the canola oil. If the
dressing becomes too thick add a little
hot water to dilute to a consistency you
are happy with.
Crumble in the blue cheese and add the
figs. Blend for another 20 seconds, taste
and adjust the seasoning accordingly. Transfer
the dressing into a plastic bottle for
ease of application.
To serve the mussels, drop four 500gm
packs of Ωmega™ mussels unopened
into the boiling water, allow to heat though
for four minutes.
Remove from the water and tear each one
open.
Divide the mussels into four large hot bowls. Pour about one teaspoon
of sauce into each mussel, garnish with some roughly chopped Italian
parsley and a few wedges of lemon, serve at once with a glass of good
sauvignon blanc and some crusty bread.
This recipe
was created by Luke McCann
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