so much to sea

Mussels with salsa

Here is another lovely recipe from local chef and college Tutor Glynn Wright where the mussels are de-shelled, mixed with a salsa and then returned to the shells. It makes a good starter or canapé.


  • 500g Shetland mussels
  • 1 red onion
  • 1 red pepper
  • Handful of chopped fresh parsley
  • 5 tbsp olive oil & wine vinegar dressing


  • Steam a 500g bag of Shetland mussels. Allow to cool and remove the half shell.
  • Finely chop the onion and pepper and put in a medium sized bowl. Add the chopped parsley and vinaigrette dressing and mix well.
  • Arrange the remaining half shells on a large platter with the salsa vinaigrette dribbled over.