Mussels with Green Mojo Sauce, Coriander, Wild Garlic Oil - Mark Prescott
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Ingredients
- 1kg Fresh clean mussels
- 4 x Cloves garlic smashed and finely chopped
- 1 x Onion (finely chopped)
- 200ml Dry white wine
- 4x Dessert spoons Extra Virgin Olive Oil
- Salt
- pepper
- 200ml Double cream
- 20g Fresh coriander leaves
- 150ml Green Mojo sauce
- 100g Wild garlic leaves (chives if no wild garlic is available)
- 200ml Extra virgin olive oil
- Heat the oil to 80c, add the garlic leaves and liquidise, chilli over ice to maintain colour.
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