Mussels Vinaigrette With Endives Recipes

MUSSELS WITH TARRAGON CELERY VINAIGRETTE

Steps:

• Cook mussels in wine in a 4- to 6-quart pot over moderately high heat, covered, until mussels just open wide, checking frequently after 4 minutes and transferring opened mussels to a large bowl using a slotted spoon. (Discard any unopened mussels after 8 minutes.)
• Pour cooking liquid through a fine-mesh sieve into a 1- to 2-quart heavy saucepan and boil until reduced to about 3 tablespoons, about 5 minutes. Transfer to a bowl.
• Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper. Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon. Season vinaigrette with salt and pepper.
• Remove mussels from shells and reserve 1 half shell from each mussel. Stir mussels (but not shells) into vinaigrette and marinate, covered and chilled, at least 1 hour. Rinse and dry reserved mussel shells, then chill in a sealed plastic bag until ready to use.
• Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.
• *Available at seafood shops by special request.

MUSSELS VINAIGRETTE WITH TOMATO TAPENADE

Steps:

• Clean the mussels using a sharp knife. Remove any barnacles, dirt or beards: the tough threads that sometimes stick out of the shell. Pull them out using your fingers.
• Then rinse the mussels and let them drain. Combine the tomato, capers, chopped parsley and chopped garlic. Season with a pinch of pepper and salt.
• Stir well. Then add the vinegar and olive oil to the tomato.
• Stir again. Then let the tomato bruschetta marinate for 10 minutes. Put it aside in the fridge to chill until needed later on. Pour a glass of water in a medium saucepan and add the bay leaf. Season with a pinch of pepper and salt.
• Place the pan over high heat until boiling, then add the mussels. Stir well and put a lid on the pan. Cook the mussels for 3 to 4 minutes. In the end all of the mussels should have opened their shells.
• Then take the pan off the heat, drain the mussels and place them on a clean chopping board or plate to cool down.
• Now rip off one of the shells of the mussels (discard them) and then loosen the cooked mussel from the other remaining shell using a sharp knife. Then place the mussels on a clean plate and top with the freshly made vinegar tomato bruschetta. Sprinkle with a last dash of pepper and salt. Serve chilled.

STEAMED MUSSELS WITH ENDIVE

Steps:

• Heat 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the chopped celery stalks, endive, shallots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are softened, 4 to 5 minutes. Increase the heat to high and stir in the mussels and thyme. Add the wine and bring to a boil; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. (Discard any unopened mussels.)
• Transfer the mussels and vegetables to a bowl using a slotted spoon. Whisk the remaining 6 tablespoons butter and the lemon juice into the liquid in the pot. Bring to a boil, then remove from the heat and return the mussels to the pot. Sprinkle with celery leaves and parsley; toss to coat. Serve with toasted baguette.

MUSSELS VINAIGRETTE

Steps:

• Scrub mussels well and remove the beards.
• Discard any that do not close tightly, set aside.
• Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
• Place one cup water in a frypan with the lemon slice.
• Add the mussels and bring to a boil.
• Remove the mussels as they open;cool.
• Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
• Cover and refrigerate overnight.
• Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
• Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.

MUSSELS VINAIGRETTE WITH ENDIVES

Steps:

• Discard any mussel shells that do not open. Open the remaining, extract the mussels and put them in a bowl. Cover and refrigerate. Trim the root ends of both endives and separate them into leaves. Rinse in a pan of cool water and place dripping in one layer on a soft kitchen towel. Roll up like a jelly roll, place in a plastic bag and store in the refrigerator. These first 2 steps can be done the day before or early in the morning. For the vinaigrette, put the mustard in the bowl of a food processor with the onion, shallots, and parsley. Cut the hard-cooked egg into chunks and add to the processor. Pulse/chop until mixture is almost a paste, then with motor running pour the olive oil in a thin steady stream through the feed tube until mixture emulsifies and thickens. Pour the sauce over mussels and toss to coat evenly. Arrange the endive leaves in a sunburst pattern on a large round platter with pointed ends facing outward, on a large round platter. Place a sauced mussel on the wide part of each leaf. To eat, pick up each leaf by the pointed end and eat the sauced mussel with the wide end of the leaf. * The mussels may be steamed as a courtesy at the seafood department in much the same way shrimp is steamed. Just make sure they are not steamed more than 4 minutes, or until shells open. Cool before using.

MUSSELS VINAIGRETTE

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.

MUSSELS WITH MEXICAN VINAIGRETTE

Steps:

• Pull off and discard the stringy beard from the mussels. Scrub the mussels as necessary and drain them well.
• Put the mussels in a kettle and add the water. Cover closely and bring to the boil. Cook four or five minutes or until all the mussels are open. Drain. Discard the cooking liquid or put it to another use.
• Pull the mussels from the shells and save both the mussels and half the shells. Return one mussel to each shell and arrange them on a plate. Spoon an equal portion of the vinaigrette sauce over each. Sprinkle the mussels with coriander. Garnish the platter with lime wedges.

MUSSELS VINAIGRETTE

Steps:

• In a large stockpot, melt butter over medium-high heat. Add one shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add mussels and wine. Cover, and cook until all the mussels are open, about 5 minutes. Using a slotted spoon, remove the mussels from the broth, and let cool. Discard any unopened shells. The mussels can be made ahead up to this point and refrigerated for up to 1 day.
• In a large bowl, whisk vinegar, remaining 2 shallots, and mustard to combine. Season with salt and pepper. Slowly whisk in olive oil. Add parsley, and whisk to combine. Add mussels; toss with two large spoons to combine. Serve immediately.

MUSSELS SAUTEED WITH BASIL

Steps:

• Scrub, wash and debeard the mussels; drain well.
• Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
• Mix the fish sauce, sugar and peppercorns together.
• Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
• Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
• Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).

MUSSELS IN PARSLEY VINAIGRETTE

Steps:

• Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
• Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
• Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days.
• Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE

Steps:

• For the pear vinaigrette:.
• Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
• In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
• For the salad:.
• In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
• Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
• Cook's Note:.
• Old Cheddar or Gouda can be substituted for the Mimolette.

SPANISH MUSSELS VINAIGRETTE (MEJILLONES A LA VINAGRETA)

Steps:

• Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open.
• Remove from heat and discard any mussels that do not open. Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute.
• Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more.
• Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
• When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter.
• In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.