Mussel Salad Recipes

ITALIAN SEAFOOD SALAD

Steps:

• In a large bowl, whisk together lemon zest, juice, 1/2 teaspoon sugar, 1 teaspoon salt, 1/2 teaspoon pepper, and garlic. Whisk in oil and chopped parsley.
• Meanwhile, in a large pot, bring 4 quarts water, 6 tablespoons sugar, and 1/4 cup salt to a boil. Add squid and blanch until just tender, 30 seconds. Using a slotted spoon or a spider, transfer squid to an ice bath to stop cooking. Once cool, drain squid and lay on paper towels to dry; transfer to bowl with dressing.
• Return water to a boil. Add shrimp, stir once, cover, and remove from heat. Let stand 3 minutes; using a slotted spoon, remove to a plate to cool slightly; pat dry and transfer to bowl with squid. Return water to a boil and add mussels, reduce heat to medium, cover, and simmer until mussels open, 3 to 5 minutes (discard any unopened mussels). Drain and transfer to a plate to cool. Remove all but 10 mussels from their shells and add to bowl with seafood. Reserve mussels in shell for serving.
• Toss dressed seafood with fennel, bell pepper, celery, crab, and parsley leaves. Season with salt and pepper. Serve immediately, with reserved mussels and lemon wedges, or store, covered, in the refrigerator, for up to 8 hours.

MUSSEL AND PASTA SALAD

Steps:

• Place the mussels in a saucepan and add the wine. Cover and cook over high heat, shaking the pan occasionally to redistribute the mussels, about 4 minutes or until all the mussels are opened.
• Remove the mussels with a slotted spoon and set them aside to cool. Strain the broth. There should be about 2 1/2 cups. Reserve the broth. When the mussels are cool enough to handle, remove the meat and discard the shells.
• Add the reserved broth and the water to a large saucepan or kettle. Bring to a boil and add the zucchini. Cook 3 minutes and remove the zucchini with a slotted spoon. Let cool.
• Add the pasta to the saucepan, stir and bring to a boil. Cook 15 to 20 minutes or according to package instructions. It should be al dente. Drain well and let cool.
• Meanwhile, put the egg yolk, mustard, vinegar, salt and pepper in a mixing bowl. Beat the mixture with a wire whisk while slowly adding the oil a few drops at a time at first, then in a slow drizzle. When all the oil is incorporated, add the cayenne pepper, shallots and garlic and blend well.
• Place the zucchini, tomatoes, pasta and mussels in a large bowl. Add the sauce and the basil. Toss well. Check the seasoning and serve.

MUSSEL SALAD

Steps:

• In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.

SOUTHEAST ASIAN MUSSEL SALAD

Steps:

• Put mussels in a large pot with a lid. Pour 1/4 cup water over all, cover, bring to a boil, then reduce heat to maintain a steady bubble (you will hear it and see some steam escaping). Shake pot now and then.
• Meanwhile, combine coconut milk, lime juice, fish sauce, lime zest and chilies in a large bowl; add bean sprouts, cucumber and red pepper.
• Mussels will be done in 5 to 10 minutes, or when all or most of the shells have opened. Remove and let cool slightly, reserving cooking liquid. (If there is a great deal, reduce it while you shuck mussels.)
• When mussels are cool enough to handle, remove them from their shells and add them to bowl with vegetables and dressing. Add cilantro and as much of the reserved cooking liquid as you need to make mixture saucy. Toss well to combine, adjust seasonings and serve, or refrigerate for up to a few hours.

MUSSEL SALAD

Steps:

• In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya. Add 4 tablespoons aioli and toss gently. Adjust seasonings with salt and pepper. Divide onto 2 salad plates and arrange 6 mussels on each plate
• In a blender puree yolks with sambal, garlic, and lime juice. With the blender running, add canola oil in a stream and emulsify mixture.
• Wine suggestion: Alsace Gewurztraminer Heissenberg

MUSSEL SALAD PROVENCAL

Steps:

• Boil the potatoes until just cooked through. Allow to cool briefly, then slice. Place in a bowl.
• Mix vinegar with mustard and anchovy paste. Beat in the olive oil and stir in the garlic. Pour this dressing over the potatoes and gently toss. Add the mussels, tomatoes, olives, parsley and orange rind.
• Season to taste with salt and pepper and serve.