MUSSEL SALAD
Steps:
- In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya. Add 4 tablespoons aioli and toss gently. Adjust seasonings with salt and pepper. Divide onto 2 salad plates and arrange 6 mussels on each plate
- In a blender puree yolks with sambal, garlic, and lime juice. With the blender running, add canola oil in a stream and emulsify mixture.
- Wine suggestion: Alsace Gewurztraminer Heissenberg
MUSSEL SALAD
Provided by Robert Irvine : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.
GOAN MUSSELS
You can add any other seafood to this quick aromatic green curry - prawns can go in with the coconut milk and clams with the mussels
Provided by Barney Desmazery
Categories Dinner
Time 30m
Number Of Ingredients 13
Steps:
- Remove the beards, then wash the mussels well in cold water. Refresh the water and repeat until it is clear. Discard any mussels that are broken or stay open when tapped.
- Heat the oil in a flameproof casserole. Fry the onion until very lightly brown, then add the ginger, garlic, chillies, spices, a good pinch of salt and a grinding of pepper. Cook for 2-3 mins until fragrant and toasted. Pour in the coconut milk and bring to the boil, then simmer for a few mins to get everything mixed together.
- Tip the mussels into the dish, cover, turn up the heat to maximum and boil for 3-4 mins until the mussels have just opened. Scatter over the coriander sprigs and serve with lime wedges for squeezing over.
Nutrition Facts : Calories 292 calories, Fat 23 grams fat, SaturatedFat 16 grams saturated fat, Carbohydrate 9 grams carbohydrates, Sugar 3 grams sugar, Fiber 1 grams fiber, Protein 14 grams protein, Sodium 0.6 milligram of sodium
WARM MUSSEL AND MARINATED VEGETABLE SALAD
Steps:
- Bring a pot of water to a boil and blanch the zucchini for 1 minute. Drain and refresh under cold running water. Drain again and place in a bowl with the fennel, tomato, and shallot. Season with cayenne, salt, and pepper. Add the parsley, basil, garlic, capers, olives, and olive oils. Mix well. Cover and refrigerate for at least 2 hours or up to 6 hours.
- Arrange the mussels in a radial pattern in 4 shallow, oven proof bowls. (The mussels maybe arranged and refrigerated several hours before serving.)
- To serve, preheat the oven to 400 degrees. Place the mussels in the oven just to warm them through, about 2 minutes. Using a slotted spoon, top the mussels with the vegetable mixture. Drizzle about 1 tablespoon of the oil from the mixture over each bowl. Serve immediately.
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