Layered Mussel Salad with Citrus Vinaigrette
Not only is this mussel salad recipe healthy, it’s packed with delicious flavors that will blow your guests away! It can be featured as an appetizer, a side dish or be the main dish all on its own. The blend of mussels, fresh peppers and sweet basil is sure to become an all-time new favourite.
Step 1: Mussel Salad
|5 pounds (2.2 kg)||AquaPrime mussels, steamed*, shelled and cooled|
|1||yellow pepper, diced|
|4-6 oz (120g – 180g)||baby spinach|
|1 oz (30g)||sweet basil, chopped|
|Add:||salt and pepper|
- Layer the spinach, peppers, basil and mussels
- Serve with the citrus vinaigrette.
*To steam mussels: wash mussels in cold water, add to pot with one clove of finely chopped garlic, a handful of chopped green onions and a few oz of white wine. Bring to a boil for 3 to 4 minutes.
Step 2: Citrus Vinaigrette
|2 tsp (10ml)||dijon mustard|
|1/2 cup (125ml)||white wine vinegar|
|1 ¾ cup (400ml)||extra virgin olive oil|
|2 oz (60 g)||chives, chopped|
|½ oz (15 g)||tarragon, chopped|
|1||orange, peeled and puréed|
|salt and pepper|
- Combine all ingredients and whisk together; season to taste.
- Pour and mix into mussel salad
Serves: 4-6 people