Marinated Mussel Salad

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Home Page > Kitchen and Cuisine > Recipes

Marinated Mussel Salad by PEI Pete

Tired of the same old summer salads? Treat your guests with a little flair from Prince Edward Island. Marinated Mussel Salad is one of the tasty recipes in the new PEI cookbook, released this summer. Great as a salad for four friends, or as an appetizer to serve eight.

The Ingredients:

• ½ cup sliced white onion

• ¼ cup minced garlic

• 2 tbsp olive oil

• ½ cup (125 ml) dry white wine

• 5 lb. (2.2 kg) PEI mussels (cleaned)

• ½ cup thinly sliced fennel

• ½ cup thinly sliced carrots

• ½ cup thinly sliced red bell pepper

• ½ cup thinly sliced green bell pepper

• ½ cup thinly sliced yellow bell pepper

• ¼ cup thinly sliced green onions

• ¼ cup chopped fresh basil

• ¼ cup chopped fresh parsley

• 2 tbsp chopped fresh tarragon

• 1 tbsp lemon zest

• ¾ cup (150 ml) citrus vinaigrette

• Salt and pepper

Start by sautéing the white onion and garlic in the olive oil for three minutes. Add the white wine and mussels, cover and cook on high until the shells open (about 5-7 minutes). Remove the mussels from the pot, allow them to cool and remove the shells. Reduce the juice that is left in the pot by half. Cool and reserve. Toss the mussel meat, vegetables, herbs and lemon zest with one cup of the cooled cooking liquid. Add the citrus vinaigrette and season to taste with salt and pepper.

Enjoy!

Courtesy newscanada.com

Kitchen and Cuisine - Recipes