Mussel Recipes // Salads // Layered Mussel Salad with Citrus Vinaigrette
Cooking Time
Cooking Time:
15 Minutes
  • Gluten Free
  • Lactose Free
  • Healthy
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Layered Mussel Salad with Citrus Vinaigrette


5 lb fresh PEI Mussels
1 yellow pepper, diced
4 oz baby spinach
1 oz sweet basil, chopped
3 oz white wine
1⁄2 cup water
1 clove garlic, 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


  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Add mussels to a pot with garlic, green onion and white wine. Cover and steam for 3-5 minutes, until the mussels open up. Discard any shells that do not open.
  3. Layer the spinach, peppers, basil and mussels and serve with the citrus vinaigrette.
Citrus Vinaigrette Preparation:
  1. Combine all remaining ingredients and whisk together; season to taste. Refrigerate for 15-20 minutes.
Recipe source: AquaPrime Mussel Ranch Ltd.