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Layered Mussel Salad with Citrus Vinaigrette

Mussels

rating

  • Current rating: 4.0/5
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1 rating
10
prepare
15
cook
4
serves

INGREDIENTS

5 lb. fresh blue cultured mussels
1 yellow pepper, diced
4 oz. baby spinach
1 oz. sweet basil, chopped
3 oz. white wine
1⁄2 cup water
1 garlic clove, finely chopped
small handful, chopped green onion
dash salt and pepper
2 tsp. Dijon mustard
1⁄3 cup white wine vinegar
1 3⁄4 cup extra virgin olive oil
2 oz. chives, chopped
1⁄2 oz. tarragon, chopped
2 limes, juiced
2 lemons, juiced
1 orange, peeled and pureed

INSTRUCTIONS

  1. 1
    Rinse fresh blue mussels in tap water.
  2. 2
    Add mussels to a pot with garlic, green onion and white wine. Cover and steam for 3 to 5 minutes, until the mussels open up. Discard any shells that do not open.
  3. 3
    For Citrus Vinaigrette: Combine all remaining ingredients and whisk together; season to taste. Refrigerate for 15 to 20 minutes.

notes

Recipe provided by Mussel Industry Council. Visit them www.discovermussels.com Source: AquaPrime Mussel Ranch Ltd.

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preparation methods
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cuisines North & South American, Other North American
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