Layered Mussel Salad with Citrus Vinaigrette
Number of Servings: 4
Source: AquaPrime Mussel Ranch Ltd.
5 lb (2.2 kg) fresh PEI Mussels
1 clove garlic, finely chopped
small handful, chopped green onion
3 oz (100 g) white wine
1 yellow pepper, diced
4 oz (120 g) baby spinach
1 oz (30 g) sweet basil, chopped
2 tsp (10 mL) Dijon mustard
1⁄2 cup (125 mL) white wine vinegar
1-3⁄4 cup (400 mL) extra virgin olive oil
2 oz (15 g) chives, chopped
1⁄2 oz tarragon, chopped
2 limes, juiced
2 lemons, juiced
1 orange, peeled and pureed
Citrus Vinaigrette Preparation:
- 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.
- 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.
- Layer the spinach, peppers, basil and mussels and serve with the citrus vinaigrette.
- Combine all remaining ingredients and whisk together; season to taste. Refrigerate for 15-20 minutes.