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Pickled Mussels With Mediterranean Salad

Serves 4 Cook Time 15 mins Prep Time 25 mins

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Cook the pasta to the packet directions and cool.


Pan fry zucchini and mushroom in a little oil and cool.


Dice the capsicum and tomato. Crush the garlic and shred the herbs.

Toss all ingredients together with the pickled mussels and season with cracked pepper and sea salt.


400g pickled mussels

200g cooked white beans (or a tin of four beans)

1 medium zucchini, sliced thickly

1 red capsicum
2 large tomatoes

3 large mushrooms, sliced thickly

2 cloves garlic

2 cups spinach

¼ green chilli (optional)

1 tablespoon basil

1 tablespoon oregano

100 grams fetta

2 cups cooked risoni (or other small pasta)

2 tablespoon extra virgin olive oil (plus a little extra for cooking)

1 tablespoon red wine vinegar

Sea salt and cracked pepper

Where to buy

Mures Tasmania

Wilson’s Seafoods Factory Outlet

Tasmanian Gourmet Seafoods

Mures Fishing – outlet

Ashmores Southern Fish Markets

Kyeema Seafoods

Peter and Una Seafoods

Recipe Author

Eloise Emmett

Award-winning Tasmanian publisher, author, chef, stylist and photographer.

Pickled Tasmanian mussels can be found in most supermarkets. If you don’t add spinach leaves until serving, this salad can be prepared the day before.

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