Coastal foraged mussels, with wilted sea beet and miners lettuce, in a creamy Trinidad green seasoning on pasta
(Garnished with flowering currant flowers)
You could use any sea greens (or other greens for wilting like spinach or finely julienned cabbage). I foraged my mussels in the colder months in as clean an area as I could find.
The sauce is simply a cream and Trinidad green salsa (celery, onion, pepper, ginger, garlic, lime, culantro, thyme, oregano, parsley, vinegar, chilli) - but any kind of fresh salsa with whatever herbs and veg you have on hand should help bring a zing out!
