Chop the spring onion and zucchini into pieces. Bring them to a boil in a pot with two cups of water and a pinch of salt. Cook for five minutes.
Add the frozen peas to the pot and stir well. Cook for another two minutes, then remove from heat.
Transfer the vegetables to a food processor. Add one tablespoon of miso, a generous drizzle of olive oil, pepper, and the avocado. Blend until smooth.
Separately, place the Greek yogurt in a bowl and mix in a drizzle of olive oil, a pinch of cumin, the juice of half a lemon, finely chopped green olives, and a pinch of salt. Stir well.
Serve the cream in a bowl, garnish with dollops of the yogurt mixture, the smoked mussels, and a drizzle of their oil.
Patagonian Smoked Mussels with Lemon, Garlic and Extra Virgin Olive Oil
$5.99
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$5.99
Enjoy Cole’s Patagonian Mussels! They are Applewood-smoked and hand-packed, unseasoned, in rich Extra Virgin Olive Oil, providing unlimited recipe options.
With 14 grams of protein, Vitamin D, and Omega-3, the result is a fully-cooked, tender, moist, high-protein entree to have on hand or take along for any adventure, from work to play.
Enjoy as a convenient, nutritious entree right from the tin, pair with your favorite bread or crackers for a quick snack or unique appetizer, or add a protein-rich topping to fresh salad greens. Consider the delicious possibilities!
