Citrus Honey Mussel Salad
Number of Servings: 2-4
Source: Chef Alain Bosse
Ingredients
Salad:
2 lb (1 kg) fresh PEI Mussels
1⁄4 cup (60 mL) yellow peppers diced
1⁄4 cup (60 mL) red peppers, diced
1⁄4 cup (60 mL) red onions diced
1/2 cup (125 mL) arugula
salt and pepper to taste
Vinaigrette:
1/2 shallot, finely chopped
1⁄2 cup (125 mL) honey
1⁄2 cup (125 mL) freshly squeezed lemon juice
1⁄2 cup (125 mL) vegetable or canola oil
1 Tbsp (15 mL) Dijon mustard
1 Tbsp (15 mL) finely chopped italian parsley (or chives)
zest of half a lime
juice of 1 lime
Method
- 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.
- Steam mussels in a covered pot for 5-7 minutes, or until the mussels open up. Discard any mussels that do not open.
- Combine shallots, honey, lemon juice, vegetable or canola oil, dijon mustard, parsley, chives and lime in a in a jar with a tightly fitting lid and shake well - or whisk in a bowl until emulsifies - for the citrus honey vinaigrette dressing. Set aside.
- Remove mussel meat from shells and set aside.
- Refrigerate dressing for one hour prior to serving. The dressing will keep for 10 to 14 days in the refrigerator.
- When ready to serve combine mussel meats, peppers, onion, arugula, salt and pepper, and dressing.
- Stir and serve.