Ingredients
MUSSEL LETTUCE WRAPS:--
1 carrot, peeled & julienned
½ cucumber, peeled & julienned
½ orange capsicum, julienned
12 chive leaves in 5 cm lengths
10 mint leaves, chopped
8 small lettuce leaves, cup shaped
8 fresh Green Lipped Mussels, cooked & chilled
RASPBERRY SAUCE:--
2 tbsp peanut oil
2 tsp garlic, minced
230 ml chicken stock
50 ml tamarind concentrate
2 tbsp fish sauce
50 ml hoisin sauce
2 fresh chilli, deseeded & minced
1 tbsp SIDS RASPBERRY VINEGAR
Directions
RASPBERRY SAUCE: In a medium pan, sauté the garlic until it starts to colour then add SIDS RASPBERRY VINEGAR and the remaining ingredients, including chicken stock. Simmer for 30 minutes until reduced by half. Remove from heat and let cool.
MUSSEL LETTUCE WRAPS: Mix carrot, cucumber, capsicum, chives and mint gently in a bowl.
Place the 8 lettuce leaves (or wraps if you prefer) on the serving tray and portion out the salad. Top with a mussel and serve with the Raspberry Sauce.
