Grilled mussels with apricot sauce
12 Large Mussels
1 Teaspoon olive oil
Fresh Parsley (finely chopped)
8 Pieces Dried Apricot (cut in half)
Juice of 1 lemon
2 Teaspoons Syrup
1 White Onion (sliced thinly)
1 Teaspoon Chili sauce
1 ½ Cup Water
1 Piece mussel
Prepare the mussels by steaming until they open up and take out the meats. Set aside.
To make apricot sauce:
In sauce pan, mix all ingredients and bring to boil. Simmer for 10 minutes. Remove from pan and pass through a fine sift. Take out the mussel and apricots then return back to the sauce. Blitz in a blender until the mussel and apricot are fine. Pass through a fine sift again to get rid of solids. Set aside.
Meanwhile, coat the mussels thoroughly with olive oil by tossing 2 ingredients together. Lay the mussels flat and cook in a very hot heavy-based pan or grill 2 minutes each side.Arrange mussels and garnish with finely chopped parsley around the sauce. Place 1 dried apricot at the center. Sprinkle mussels with freshly ground sea salt and black pepper.