INGREDIENTS:
Here is a different, but delicious way to serve mussels. The added flavors of the infused olive oil and balsamic vinegar gives this salad the “Wow” factor.
5 lbs Blue mussels, steamed and out of shell
2 Carrots, peeled and shredded
1 Medium red onion, cut into thin strips
1 cup Grape or cherry tomatoes, cut in half
1/3 cup White vinegar (I add about 3 tbsp of “Pinot Nero Rose” White Balsamic Vinegar from Liquid Gold)
3 tbsp Olive oil (I use “Herbes de Provence” infused olive oil from Liquid Gold)
1 tbsp Sugar
Salt and pepper to taste
DIRECTIONS:
- Wash mussels and put in large stock pot with about 2 inches of water in the bottom. Steam mussels until they fall out of shells easily (5-10 minutes). If shells don’t open, DO NOT force them open and DO NOT eat them.
- Remove mussels from shells, rinse with cold water and place in bowl with prepared carrots, red onion and tomatoes.
- Combine dressing ingredients and stir to dissolve sugar. Pour over salad and stir.
- Allow to marinate in the refrigerator for a few hours.
- Stir again before serving.
