Saldanha Bay Black Mussels with Tea-smoked Venison and Wild Garlic
- Prep Time: 15
- Cook Time: 10
- Total Time: 25 minutes
- Yield: 6
- Category: a little effort; Fish & Seafood; Lunch; Mains; South African; Summer
Description
Mussels are always a coastal flavour, this recipe brings in the flavour of venison as well.
Ingredients
¼ C (60 ml) olive oil
72 large black mussels, cleaned
100 g tea-smoked venison, thinly sliced
zest of 1 lemon
1 handful of wild garlic leaves, chopped
wild garlic flowers
4/5 C (200 ml) fresh cream
Instructions
Heat the olive oil to smoking point in a large saucepan. Add all the mussels at once and cover with a lid. Cook for 2 minutes, or until the mussel shells start to open. Add the smoked venison, lemon zest and wild garlic leaves and stir through. Cook the mussels for a few more minutes until all the shells have opened. Discard any mussels that don’t open. Add the fresh cream, quickly heat through – do not let it boil. Scatter with wild garlic flowers just before serving.
