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Citrus Honey Mussel Salad



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1⁄4 cup yellow peppers diced
1⁄4 cup red peppers diced
1⁄4 cup red onions diced
2 oz. arugula
salt and pepper, to taste
1⁄2 shallots, finely chopped
1⁄2 cup honey
1⁄2 cup freshly squeezed lemon juice
1⁄2 cup vegetable or canola oil
1 tsp. Dijon mustard
2 lb. fresh blue cultured mussels
finely chopped italian parsley, to taste
finely chopped chives, to taste
juice and zest of 1/4 of one lime


  1. 1
    Combine shallots, honey, lemon juice, vegetable or canola oil, dijon mustard, parsley, chives and lime in a bowl, whisk until it emulsifies for the citrus honey vinaigrette dressing. Set aside.
  2. 2
    Rinse fresh blue mussels in cold water.
  3. 3
    Steam mussels in a covered pot for 5 to 7 minutes, or until the mussels open up. Discard any mussels that do not open.
  4. 4
    Remove mussel meat from shells and set aside.
  5. 5
    Refrigerate dressing for one hour prior to serving. The dressing will keep for 10 to 14 days in the refrigerator.
  6. 6
    When ready to serve combine mussel meats, peppers, onion, arugula, salt and pepper, and dressing.
  7. 7
    Stir and serve.


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

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preparation methods
cuisines European, Other European
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