0 Ratings
- 4 - 6 Servings +
0.5 cup Olive Oil
0.25 cup White Wine Vinegar
2 tbsp Lime Juice
2 tbsp Lemon Juice
2 tbsp Orange Juice
1 tsp Dijon Mustard
To taste Salt and Pepper
4 lb Mussels
1 cup Fennel (Thinly Sliced)
1 cup Carrots (Julienne)
0.75 cup Citrus Vinaigrette
0.50 cup White Wine
0.50 cup Onion (Sliced)
0.50 cup Red Pepper (Julienne)
0.50 cup Green Pepper (Julienne)
0.50 cup Yellow Pepper (Julienne)
0.25 cup Green Onions (Sliced )
0.25 cup Basil (Chiffonade)
0.25 cup Parsley (Chopped)
0.25 cup Garlic (Minced)
2 tbsp Olive Oil
2 tbsp Fresh Tarragon (Chopped)
1 tbsp Lemon Zest
To Taste Salt and Pepper
Preparation: Citrus Vinaigrette / Place mustard, vinegar, and citrus juices in mixing bowl and whisk.
Add oil in a slow steady stream while mixing constantly.
Taste and adjust seasoning with salt and fresh ground black pepper.
Preparation: Mussel Salad/ Saute onions and garlic in olive oil over medium heat for 3 minutes.
Add white wine and mussels, cover and cook on high until shells open (approximately 5 – 7 minutes).
Remove mussels from the pot and allow to cool and remove them from their shells.
Reduce the juice that is left in the pot by half. Cool and reserve.
Toss mussel meat, vegetables, herbs, lemon zest with 1 cup of cooled cooking liquid.
Add citrus vinaigrette and season with salt and pepper.
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