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Citrus Honey Mussel Salad
Number of Servings: 2 Rate this Recipe: |
Ingredients
- 1⁄4 cup yellow peppers diced
- 1⁄4 cup red peppers diced
- 1⁄4 cup red onions diced
- 2 oz arugula
- salt and pepper to taste
- 1⁄2 shallots, finely chopped
- 1⁄2 cup honey
- 1⁄2 cup freshly squeezed lemon juice
- 1⁄2 cup vegetable or canola oil
- 1 tsp dijon mustard
- 2 lb fresh blue cultured mussels
- finely chopped italian parsley to taste
- finely chopped chives to taste
- juice and zest of 1/4 of one lime
Instructions
- Combine shallots, honey, lemon juice, vegetable or canola oil, dijon mustard, parsley, chives and lime in a in a jar with a tightly fitting lid and shake well - or whisk in a bowl until emulsifies - for the citrus honey vinaigrette dressing. Set aside.
- Rinse fresh blue mussels in cold water.
- Steam mussels in a covered pot for 5-7 minutes, or until the mussels open up. Discard any mussels that do not open.
- Remove mussel meat from shells and set aside.
- Refrigerate dressing for one hour prior to serving. The dressing will keep for 10 to 14 days in the refrigerator.
- When ready to serve combine mussel meats, peppers, onion, arugula, salt and pepper, and dressing.
- Stir and serve.
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