Mussel salad
Indulge in the vibrant flavors of a delectable Mussel Salad, featuring fresh greens, succulent mussels, zesty vinaigrette, and a medley of aromatic herbs. Bon appétit!
Ingredients:
- 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
Instructions:
- Combine the potatoes, garlic, scallions, carrots, and green papaya in a large mixing bowl. Mix in 4 tablespoons of aioli and stir gently. Season with salt and pepper to taste. Split the mixture between 2 salad plates and place 6 mussels on each plate.
- Use a blender to blend together egg yolks, sambal, garlic, and lime juice until smooth. While the blender is running, gradually pour in canola oil to create an emulsified mixture.
- Pair with a glass of Alsace Gewurztraminer Heissenberg wine.
Summary:
- Calories: 2096 kcal
- Fat: 176 g
- Protein: 38 g
- Carbs: 103 g
- Potassium: 2630 mg
- Magnesium: 186 mg