Mussel Salad

Name: Mussel Salad
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 82 grams cooked corn kernels; 38 grams crumbled feta cheese; 1 Tbsp minced fresh parsley leaves; 1 teaspoon minced fresh thyme leaves; 1 lemon, juiced; 231 grams Prince Edward Island Mussels; 4 servings Salt and freshly ground black pepper; 118 milliliters balsamic dressing; 30 grams fresh spinach; 110 grams chopped sun-dried tomatoes; 60 milliliters white wine

Mussel Salad

Mussel Salad is a gluten free and pescatarian main course. One serving contains 284 calories, 13g of protein, and 15g of fat. This recipe serves 4. A mixture of sun-dried tomatoes, white wine, prince edward island mussels, and a handful of other ingredients are all it takes to make this recipe so yummy. From preparation to the plate, this recipe takes around 20 minutes.

Instructions

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.

Ingredients you will need

Lemon Juice

White Wine

Tomato

Mussels

Parsley

Thyme

Equipment you will use

Frying Pan

Remove the pan from the heat, and allow the mussel mixture to cool.

Ingredients you will need

Mussels

Equipment you will use

Frying Pan

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.

Ingredients you will need

Salt And Pepper

Mussels

Spinach

Sauce

Corn

Feta Cheese

Equipment you will use

Bowl

Equipment

Frying Pan

Bowl

Ingredients

Servings:

82grams

cooked corn kernels 38grams

crumbled feta cheese 1Tbsp

minced fresh parsley leaves 1teaspoon

minced fresh thyme leaves 1

lemon, juiced 231grams

Prince Edward Island Mussels 4servings

Salt and freshly ground black pepper 118milliliters

balsamic dressing 30grams

fresh spinach 110grams

chopped sun-dried tomatoes 60milliliters

white wine

Recommended wine: Chardonnay, Sauvignon Blanc, Gruener Veltliner

Salad works really well with Chardonnay, Sauvignon Blanc, and Gruener Veltliner. Sauvignon Blanc and Gruner Veltliner both have herby notes that complement salads with enough acid to match tart vinaigrettes, while a Chardonnay can be a good pick for creamy salad dressings. The NV Solera Cream Sherry with a 4.5 out of 5 star rating seems like a good match. It costs about 17 dollars per bottle.

NV Solera Cream Sherry

The Solera Cream Sherry has a brilliant amber and deep copper hue. With butterscotch and pecan aromas, the sweet salted nut and brown spice aromas carry a complex caramel accent. A sweet entry leads to a rounded, lush, moderately full-bodied palate with a lengthy, flavorful finish.