We laid down the beat with grilled calamari, shrimp and mussels marinated with a dash of fish sauce, a sprinkle of turmeric and a generous squeeze of lime. Topped with a zesty, herby salsa verde, crisp, thinly sliced fennel, tomato wedges and baby potatoes, it’ll carry you to a breezy beachside with every bite.
Featured in RICARDO Magazine SUMMER 2018 (p. 65)
Sans noix
Sans lactose
Sans gluten
Sans produits laitiers
Sans oeufs
Categories
Ingredients
Salsa Verde
1 cup (30 g) Thai basil leaves
1 cup (30 g) cilantro leaves
1/4 cup (60 ml) vegetable oil
3 tbsp (45 ml) lime juice
2 tbsp (30 ml) water
1 green onion, cut into chunks
Seafood and Vegetables
2 lb (900 g) mussels, cleaned
1/2 lb (225 g) medium shrimp (31–40), peeled and deveined