Recipe: MUSSEL SALAD
Ingredients
- Salad
- 1 pound steamed New Zealand Mussels in half shell (see recipe)
- 1/2 pound baby arugula
- 1/2 pound riccolina greens
- 2 yellow beefsteak tomatoes
- 2 red beefsteak tomatoes
- 1/4 pound string beans (blanched)
- Juice from 5 lemons
- 4 ounces extra virgin olive oil
- Salt and pepper
- Remaining mussel juice
- Steamed mussels
- 1 pound New Zealand Mussels
- 2 tablespoons chopped shallots
- 1 tablespoon chopped garlic
- 1 tablespoon thyme
- 1/2 cup white wine
- 1/4 cup extra virgin olive oil
Preparation
Salad
Quarter tomatoes, scoop out seeds and pulp. Slice the tomato filets julienne. Cut string beans in half. In a bowl, add lemon juice, olive oil, and mix together, stirring constantly. In a large bowl, mix arugula, riccolina greens, julienne tomatoes, string beans, and lemon oil. Add salt and pepper to taste. Plate mussel salad and top with remaining mussel juice.
Steamed mussels
In a hot sauté pan, cook oil and garlic until golden brown. Add white wine mussels and thyme. Steam for 3-5 minutes until mussels open. Leave mussels on the half shell to marinate in the liquid.
Serving Size
Serves 4
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