Mussel Salad With Cucumber & ’nduja - Cuisine Magazine - From New Zealand to the World
We first started serving a version of this dish at Marion [Andrew McConnell’s Melbourne wine bar] and it has evolved over the years. To this day it’s still one
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Ingredients
- 1kg mussels, cleaned, debearded and rinsed
- 60ml dry white wine
- 100g ’nduja
- 2 thick slices sourdough bread
- 1 tablespoon extra virgin olive oil
- 1 tablespoon white wine vinegar
- 1 tablespoon lemon juice
- 6 small cucumbers (Qukes), sliced
- 1 tablespoon shredded mint
- 1 tablespoon shredded dill
- 4 tablespoons aioli
- 4 tablespoons Lovage Oil (see recipe)
- LOVAGE OIL makes 80ml (⅓ cup)
- 50g lovage leaves
- 80ml (⅓ cup) grapeseed oil
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