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Mussels on the Half Shell with Blueberry Maple Vinaigrette

Musselaptizer1

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5
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cook
4
serves

INGREDIENTS

1 lb. fresh blue cultured mussels
1⁄2 cup white wine
2 chopped green onions
1 clove garlic, finely chopped
1⁄3 cup balsamic vinegar
1⁄3 cup maple syrup
1⁄2 cup wild blueberry juice
2⁄3 cup vegetable oil
1⁄2 tsp. dijon mustard
1⁄2 tsp. salt
1⁄4 tsp. fresh ground black pepper

INSTRUCTIONS

  1. 1
    Put mussels in a small bowl.
  2. 2
    Add wine, green onions and garlic.
  3. 3
    Cover and steam for about 3 to 5 minutes on high heat until mussels open up
  4. 4
    Break the shells in half and place on a serving platte
  5. 5
    For Vinaigrette: In a bowl mix mustard, salt, pepper and garlic. Add maple syrup, Balsamic vinegar, blueberry juice and oil and whisk until it emulsifies. Refrigerate for 30 minutes. (for best results prepare  vinaigrette the day before
  6. 6
    Place a mussel in each half shell then top with the vinaigrette garnish and chopped chives and lemon zest.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Recipe Source: Chef Alain Bosse

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cuisines North & South American
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