Warm Mussel And Marinated Vegetable Salad Recipes

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

WARM MUSSEL AND MARINATED VEGETABLE SALAD

Steps:

• Trim fennel stalks flush with bulb, discarding stalks, and cut enough of bulb into 1/4-inch dice to measure 1/3 cup. Peel and seed tomato. Separately cut enough tomato and zucchini into 1/4-inch dice to measure 1/2 cup each. In a small saucepan of boiling water blanch zucchini 1 minute and drain in a sieve. Rinse zucchini under cold water to stop cooking and drain well.
• In a bowl combine zucchini, fennel, tomato, shallot, and cayenne and season with sea salt and white pepper. Halve garlic and pit and chop olives. Add garlic and olives to vegetable mixture with parsley, basil, capers, and oils, stirring to combine well. Chill salad, covered, at least 2 hours and up to 6.
• Scrub mussels and pull off beards. Heat a large heavy skillet over moderately high heat until hot and add water and half of mussels. Steam mussels, covered, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to a bowl. Discard any unopened mussels. Repeat procedure with liquid remaining in skillet and remaining mussels.
• Remove mussels from shells and divide among 4 shallow bowls. With a slotted spoon mound salad over mussels, tossing if desired. Drizzle each salad with 1 tablespoon dressing remaining in bowl.

WARM MUSSEL AND MARINATED VEGETABLE SALAD

Steps:

• Bring a pot of water to a boil and blanch the zucchini for 1 minute. Drain and refresh under cold running water. Drain again and place in a bowl with the fennel, tomato, and shallot. Season with cayenne, salt, and pepper. Add the parsley, basil, garlic, capers, olives, and olive oils. Mix well. Cover and refrigerate for at least 2 hours or up to 6 hours.
• Arrange the mussels in a radial pattern in 4 shallow, oven proof bowls. (The mussels maybe arranged and refrigerated several hours before serving.)
• To serve, preheat the oven to 400 degrees. Place the mussels in the oven just to warm them through, about 2 minutes. Using a slotted spoon, top the mussels with the vegetable mixture. Drizzle about 1 tablespoon of the oil from the mixture over each bowl. Serve immediately.