|
Mussel on the Half Shell with Blueberry Maple Vinaigrette
Number of Servings: 4 Rate this Recipe: |
Ingredients
- 1 lb fresh blue cultured mussels
- 1⁄2 cup white wine
- 2 chopped green onions
- 1 clove garlic (finely chopped)
- 1⁄3 cup balsamic vinegar
- 1⁄3 cup maple syrup
- 1⁄2 cup wild blueberry juice
- 2⁄3 cup vegetable oil
- 1⁄2 tsp dijon mustard
- 1⁄2 tsp salt
- 1⁄4 tsp fresh ground black pepper
Instructions
1. Put mussels in a small pot
2. Add wine, green onions and garlic
3. Cover and steam for about 3 to 5 minutes on high heat until mussels open up
4. Break the shells in half and place on a serving platter
Vinaigrette:
1. In a bowl mix mustard, salt, pepper and garlic. Add maple syrup, Balsamic vinegar, blueberry juice and oil and whisk until it emulsifies. Refrigerate for 30 minutes. (for best results prepare vinaigrette the day before
2. Place a mussel in each half shell then top with the vinaigrette garnish and chopped chives and lemon zest.
Comments
Other Appetizers Recipes
