Mussel Salad With Corn And Red Pepper

Course : Salads
Serves: 4
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2 pounds mussels -- (about 4 dozen -- small)
2 teaspoons garlic chopped
2 tablespoons shallots -- minced
6 sprigs parsley -- chopped
4 tablespoons butter
1 teaspoon salt and pepper -- to taste
1 cup white wine
1 head romaine lettuce
1/2 cup citronette dressing + a pinch of oregano -- see note
2 cups fresh or frozen corn kernels
2 medium red bell peppers -- roasted and chopped
1 medium poblano pepper -- roasted and chopped
1/2 cup cilantro -- (optional), coarsely -- chopped

Preparation / Directions:

*note: recipe separate Scrub the mussels well and remove any beards. Place the mussels in a saucepan with the garlic, shallots, parsley, and butter. Season with salt and pepper. Add 1 inch of wine and bring to a boil. Cover and simmer for 3 minutes or until all the shells are open. Discard any mussels that don't open. Cook and shuck the mussels and discard the shells. Discard the heavy outer leaves of the romaine lettuce and cut the inner leaves into fine shreds (chiffonade). Toss lightly with some of the dressing and place on salad plates. Toss the mussels, corn, red pepper, and poblano in the remaining dressing and place the mixture on the chiffonade. Sprinkle with cilantro as desired. VARIATIONS: Shrimp could be substituted for the mussels, although the flavor and texture will be different. Replace the basic dressing with Lime-Ginger Citronette. My fondness for mussels comes from having spent a lot of time in Normandy during my trips to France. Of course, we don't have mussels in the desert, so we rely on purveyors to fly them in from northern waters whenever possi


Nutritional Information:

435 Calories (kcal); 18g Total Fat; (39% calories from fat); 35g Protein; 28g Carbohydrate; 95mg Cholesterol; 846mg Sodium

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