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.
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.
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.