Most salads, herbs and brassicas need maintenance to encourage new growth, and just letting them bolt (run to seed) isn’t always great. But if this happens, fear not – those tops can go to good use in a mix of vegetables, garnishing fish, or on focaccia with fresh mussels.

Timings

Prep time: 15 minutes 

Cook time: 10 minutes

Serves 

4

Ingredients

  • 500g mussels, cleaned and washed
  • 50ml cider dregs, white wine or water
  • 1 tbsp olive oil 
  • a couple of handfuls of bolting greens (or you can use spinach or kale)
  • 4 slices of focaccia, about 1.5cm thick

For the dressing

  • 1 tbsp cider vinegar
  • 2 tsp Tewkesbury mustard
  • 1 shallot, finely chopped
  • 4 tbsp rapeseed oil

Method

  1. Put the mussels in a pan with about 50ml water, or use white wine or cider dregs. Cook them on a high heat for 3-4 minutes with a lid, shaking the pan as they are cooking, until they are all open. Drain in a colander and leave to cool a little.
  2. In a bowl, whisk together all the dressing ingredients and season to taste. Remove the mussels from their shells and mix with the dressing.
  3. In a pan, add the oil and fry the bolting greens for a couple of minutes, until wilting. Remove from the heat then stir through the dressing and season.
  4. Meanwhile, toast the focaccia. Arrange the mussels and bolting greens on top of the focaccia and spoon over any excess dressing, then serve.

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