Warm Mussel and Marinated Vegetable Salad

Name: Warm Mussel and Marinated Vegetable Salad
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 4
Cuisine: Global
Ingredients: 1 teaspoon drained capers; 1 pinch pinch cayenne; 79 milliliters fennel in 1/4-inch dice; 2 Tbsps chopped fresh basil; 1 cloves garlic, peeled and split in half; 1 kilograms mussels, steamed open and picked from shells; 59 milliliters olive oil; 4 imported black olives, pitted and diced; 1 teaspoon chopped fresh Italian parsley; 4 servings fine sea salt, to taste; 1 teaspoon chopped shallot; 118 milliliters seeded ripe tomato in 1/4-inch dice; 4 servings freshly ground white pepper, to taste; 118 milliliters zucchini in 1/4-inch dice

Need a gluten free, dairy free, and primal main course? Warm Mussel and Marinated Vegetable Salad could be an awesome recipe to try. This recipe covers 27% of your daily requirements of vitamins and minerals. One serving contains 290 calories, 21g of protein, and 18g of fat. This recipe serves 4. Head to the store and pick up parsley, mussels, shallot, and a few other things to make it today. From preparation to the plate, this recipe takes approximately 45 minutes.

Instructions

Bring a pot of water to a boil and blanch the zucchini for 1 minute.

Ingredients you will need

Zucchini

Water

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Pot

Drain and refresh under cold running water.

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Water

Drain again and place in a bowl with the fennel, tomato, and shallot. Season with cayenne, salt, and pepper.

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Ground Cayenne Pepper

Shallot

Fennel

Pepper

Tomato

Salt

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Bowl

Add the parsley, basil, garlic, capers, olives, and olive oils.

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Parsley

Capers

Garlic

Olives

Basil

Mix well. Cover and refrigerate for at least 2 hours or up to 6 hours.

Arrange the mussels in a radial pattern in 4 shallow, oven proof bowls. (The mussels maybe arranged and refrigerated several hours before serving.)

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Mussels

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Bowl

Oven

To serve, preheat the oven to 400 degrees.

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Oven

Place the mussels in the oven just to warm them through, about 2 minutes. Using a slotted spoon, top the mussels with the vegetable mixture.

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Vegetable

Mussels

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Slotted Spoon

Oven

Drizzle about 1 tablespoon of the oil from the mixture over each bowl.

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Cooking Oil

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Bowl

Serve immediately.

Le Bernardin Cookbook

Equipment

Ingredients

Servings:

1teaspoon

drained capers 1pinch

pinch cayenne 79milliliters

fennel in 1/4-inch dice 2Tbsps

chopped fresh basil 1cloves

garlic, peeled and split in half 1kilograms

mussels, steamed open and picked from shells 59milliliters

olive oil 4

imported black olives, pitted and diced 1teaspoon

chopped fresh Italian parsley 4servings

fine sea salt, to taste 1teaspoon

chopped shallot 118milliliters

seeded ripe tomato in 1/4-inch dice 4servings

freshly ground white pepper, to taste 118milliliters

zucchini in 1/4-inch dice

Recommended wine: Chardonnay, Muscadet, Riesling

Chardonnay, Muscadet, and Riesling are my top picks for Shellfish. Buttery chardonnay is great for scallops, shrimp, crab, and lobster, while muscadet is a classic pick for mussels, oysters, and clams. If you've got some spice in your shellfish, a semi-dry riesling can balance out the heat. One wine you could try is Santan Ema Reserve Chardonnay. It has 4.3 out of 5 stars and a bottle costs about 14 dollars.