Caesar Salad with PEI Mussels
Number of Servings: 4
2 lb (1 kg) fresh PEI mussels
1/4 cup (60 mL) white wine (or water, chicken or vegetable stock)
3- 4 slices bacon, chopped
2 slices white bread, crusts removed
sea salt to taste
for the Caesar salad dressing:
4 Tbsp (60 mL) olive oil
1 anchovy fillet, finely chopped (optional)
1 clove garlic, finely chopped
1 Tbsp (15 mL) lemon juice
2 Tbsp (30 mL) mayonnaise
1 head romaine lettuce, chopped
Parmesan cheese, grated, to serve
- 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
- Heat white wine in a large pot over medium heat. Add mussels, cover , turn heat to high, and cook until steam comes out from under the lid and the shells are open, 3-5 minutes. Discard any that remain closed. Cool.
- While the mussels are cooking, heat a pan over medium heat and fry bacon until crispy. Lift bacon with a slotted spoon from the pan and drain on paper towel. Tear bread into pieces and fry in bacon fat. Season with sea salt.
- In a small bowl whisk olive oil, anchovy, garlic, lemon juice and mayonnaise. Divide lettuce between 4 plates. Top with mussels, bacon, croutons and grated parmesan.