Chilled Mussel Salad Recipes

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CHILLED MUSSEL SALAD



Chilled Mussel Salad image

Martha's take on jarjeer wa hamba, a popular salad dish in the United Arab Emirates, swaps out the usual shrimp and green mango for plump mussels and colorful, crunchy radishes.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

2 pounds mussels, scrubbed and debearded
Kosher salt and freshly ground pepper
1 tablespoon Dijon mustard
1 tablespoon lemon zest, plus 2 tablespoons fresh lemon juice
1 teaspoon honey
1 shallot, finely chopped
1 clove garlic, minced
1/2 teaspoon saffron threads
1/2 teaspoon curry powder
1/2 cup extra-virgin olive oil
8 radishes, trimmed and quartered
2 cups watercress, roughly chopped
1/2 cup curly parsley sprigs, plus more for garnish

Steps:

  • Heat a medium pot over medium-high. Add mussels and 1 tablespoon pepper; stir to combine. Cover pot and steam until shells open and mussels are cooked, 3 to 5 minutes.
  • Transfer cooked mussels to a bowl or rimmed baking sheet and let cool. Refrigerate for 1 hour or until chilled.
  • In a medium bowl, whisk to combine mustard, lemon zest and juice, honey, shallot, garlic, saffron, curry powder, and a pinch of salt. While whisking continuously, slowly drizzle in oil.
  • In a large bowl, combine mussels, radishes, watercress, and parsley. Drizzle vinaigrette over salad and toss to combine. Transfer to a serving dish and garnish with parsley.

MUSSEL SALAD



Mussel Salad image

Provided by Robert Irvine : Food Network

Time 20m

Yield 4 servings

Number Of Ingredients 11

1 lemon, juiced
1/4 cup white wine
1 pound Prince Edward Island Mussels
1/2 cup balsamic dressing
1 tablespoon minced fresh parsley leaves
1 teaspoon minced fresh thyme leaves
1 cup chopped sun-dried tomatoes
1 cup fresh spinach
1/4 cup crumbled feta cheese
1/2 cup cooked corn kernels
Salt and freshly ground black pepper

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.

MUSSEL SALAD



Mussel Salad image

Provided by Ming Tsai

Categories     appetizer

Time 30m

Yield 2 servings

Number Of Ingredients 13

2 cups cooked and quartered red bliss potatoes
1 head roasted garlic
1/2 cup sliced scallions green part only
1/2 cup shredded carrots
1/2 cup peeled and shredded green papaya
Aioli, recipe follows
Salt and freshly ground black pepper, to taste
12 mussels, steamed and removed from the shell
2 egg yolks*
1 tablespoon sambal
1 tablespoon chopped garlic
4 tablespoons freshly squeezed lime juice
3/4 cup canola oil

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



Mussel Salad Provencal image

Provided by Florence Fabricant

Categories     salads and dressings

Time 50m

Yield 6 servings

Number Of Ingredients 12

1/2 pound small new potatoes, peeled
4 tablespoons white wine vinegar
1 tablespoon Dijon mustard
1 teaspoon anchovy paste
1/2 cup extra-virgin olive oil
2 cloves garlic, minced
2 cups steamed, chilled, shucked mussels
1 pint cherry tomatoes, quartered
12 tiny Nicoise olives
1 tablespoon minced fresh parsley
1 teaspoon freshly grated orange rind
Salt and freshly ground black pepper

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.

Nutrition Facts : @context http, Calories 257, UnsaturatedFat 16 grams, Carbohydrate 12 grams, Fat 20 grams, Fiber 2 grams, Protein 8 grams, SaturatedFat 3 grams, Sodium 433 milligrams, Sugar 2 grams, TransFat 0 grams

MUSSELS VINAIGRETTE



Mussels Vinaigrette image

This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.

Provided by CHEFNONIONS

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 35m

Yield 6

Number Of Ingredients 10

24 fresh mussels, scrubbed and debearded
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 small yellow bell peppers, seeded and diced
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons chopped fresh parsley
1 hard-cooked egg, chopped
½ teaspoon salt
1 pinch ground black pepper

Steps:

  • Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
  • In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.5 g, Cholesterol 53.3 mg, Fat 20.4 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 389.4 mg, Sugar 1.2 g

COLD MUSSELS WITH TOMATO CORIANDER SAUCE



Cold Mussels with Tomato Coriander Sauce image

Categories     Herb     Shellfish     Tomato     Steam     Cocktail Party     Mussel     Cilantro     Gourmet

Yield Makes about 50 to 100 hors d'oeuvres depending on the size of the mussels

Number Of Ingredients 10

4 pounds mussels, cleaned
1/2 cup dry white wine
2 onions, minced
1/2 cup olive oil
4 garlic cloves, minced
2 teaspoons ground cumin
2 pounds tomatoes, peeled, seeded and chopped fine or two 35-ounce cans Italian plum tomatoes, drained well and chopped fine
four 4-inch fresh green hot chili peppers, seeded and minced wearing rubber gloves
1/4 cup minced scallion
1/4 cup minced fresh coriander

Steps:

  • In a heavy stainless steel or enameled kettle steam the mussels in the wine covered over high heat shaking the kettle once or twice, for 4 to 6 minutes, or until the shells have opened. Discard any unopened shells. Transfer the mussels with a slotted spoon to jelly-roll pans, reserving the mussel liquor, discard the top shells, and release the the mussels from the bottom shells, leaving them in the shells. Chill the mussels, covered loosely with dampened paper towels and wrapped in plastic wrap, for at least 2 hours or overnight. Strain the reserved mussel liquor through a fine sieve lined with a double thickness of rinsed and squeezed cheesecloth into a small bowl.
  • In a large stainless steel or enameled skillet cook the onions in the oil over moderate, stirring, until they are softened, add the garlic, and cook the mixture, stirring, stirring until the garlic is softened. Add the cumin and cook the mixture over moderately low heat, stirring, for 1 minute. Add the tomatoes and 3/4 cup of the strained mussel liquor, bring the liquid to a boil, and simmer the mixture, stirring for 10 minutes, or until it is thickened slightly. Stir in the chili peppers, the scallion, and salt and pepper to taste, let the sauce cool, and stir in the minced coriander.
  • Spoon the sauce over the mussels, arrange the mussels decoratively on platters, and garnish the platters with the coriander leaves if desired. (The mussels with the sauce may be prepared up to 1 day ahead and kept covered and chilled.)

CHILLED MUSSELS WITH SAFFRON MAYONNAISE



Chilled Mussels with Saffron Mayonnaise image

Make like you're in Provence and set up a casual garden table to savor this French fare.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 13

4 cups water
1/2 cup dry white wine
2 garlic cloves
3 dozen mussels, scrubbed well and debearded
2 garlic cloves
1/4 teaspoon saffron threads
Coarse salt
2 large egg yolks
3/4 cup vegetable oil, preferably safflower
1/4 cup extra-virgin olive oil
1 1/2 teaspoons white-wine vinegar
2 tablespoons water
Vegetables, such as steamed asparagus and boiled potatoes

Steps:

  • Make the mussels: Bring water, wine, and garlic to a simmer in a large skillet. Add mussels, and cover tightly. Cook, about 2 minutes. With a slotted spoon, transfer mussels to a bowl as they open. Discard any unopened mussels. Refrigerate until chilled, at least 30 minutes.
  • Meanwhile, make the saffron mayonnaise: Simmer garlic in a small saucepan of water until tender, 15 minutes. Drain, and let cool. Crush saffron threads and 3/4 teaspoon salt with a mortar and pestle or with the back of a spoon. Puree garlic, yolks, and saffron salt in a food processor, or in a bowl using an immersion blender. With machine running, add vegetable oil in a slow, steady trickle, until mixture begins to emulsify. Continue adding remaining vegetable oil slowly, processing until incorporated. Gradually add olive oil, vinegar, and water, blending until silky. Transfer to a small bowl. (Mayonnaise can be refrigerated for up to 1 day.) Stir before serving.
  • Remove mussels from their shells, and return each one to a half shell. Spoon mayonnaise on top of each mussel, and serve with vegetables on the side and remaining mayonnaise for dipping.

MUSSEL AND PASTA SALAD



Mussel and Pasta Salad image

Provided by Pierre Franey

Categories     weekday, pastas, salads and dressings

Time 35m

Yield 4 servings

Number Of Ingredients 15

3 pounds mussels, well scrubbed and with beards and barnacles removed
1/2 cup dry white wine
4 cups water
2 zucchini, about 3/4 pound, cut into 1/2-inch chunks
1/2 pound imported farfalle pasta (bow ties)
1 egg yolk
1 tablespoon Dijon-style mustard
2 tablespoons red or white wine vinegar
Salt and freshly ground pepper to taste
1 cup olive or corn oil
Pinch of cayenne pepper
4 tablespoons finely chopped shallots or scallions
1 tablespoon finely chopped garlic
2 ripe tomatoes, about 3/4 pound, peeled and cut into 1/2-inch cubes
1/2 cup coarsely chopped fresh basil leaves or Italian parsley

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.

Nutrition Facts : @context http, Calories 1079, UnsaturatedFat 50 grams, Carbohydrate 66 grams, Fat 65 grams, Fiber 5 grams, Protein 51 grams, SaturatedFat 9 grams, Sodium 2148 milligrams, Sugar 7 grams, TransFat 0 grams

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Top Asked Questions

How do you cook mussels in a salad?
Add the potatoes and scallions to the mussels in the bowl. In a small bowl, combine the garlic, vinegar, mustard, oil, salt and pepper. Add the dressing to the mussels and toss gently. Arrange the salad greens on 4 plates and spoon the salad on top.
How do you clean mussels before cooking?
Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside. Steam mussels in steamer for approximately 6 minutes. Place in bowl and let cool. Remove the mussels from the shells. Combine oil, vinegar, garlic, thyme, and salt and pepper.
How do you cook fresh PEI mussels?
Method Rinse fresh PEI Mussels under tap water. Steam mussels in steamer for approximately 6 minutes. Place in bowl and let cool. Add red onion and scallions and let stand for 1 hour. Pour marinade over mussels in bowl several times to evenly coat mussels. Just before serving, pour a little of the marinade over mussels.
How do you serve mussels on the Half Shell?
This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests. Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain.

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