BBQ mussels fennel vinaigrette
1 kg fresh mussels
¼ cup pomello flesh, picked
1 tbsp. lemon juice
2 tbsp. extra virgin olive oil
Sea salt flakes to taste
If you have a juicer, run your fennel through that and use it right away in the fresh dressing.
If you don’t have a juicer, grate your fennel into a large mixing bowl and add a pinch of salt along with the apple cider vinegar and allow to sit for five. Using your hands squeeze as much liquid from the grate fennel as possible through a sieve into a clean mixing bowl. To the fennel juice add the olive oil before mixing well using a fork. Adjust the seasoning with sea salt flakes and a little lemon juice. Set aside and cook the mussels.
Place your mussels directly over the hottest part of your BBQ. The mussels will steam in their own juices and pop open. The mussels are cooked when they come away from their shell. Remove them from the BBQ and spoon over a little of the fennel vinaigrette before enjoying.