Mussel Salad w/ Citrus Fruit

Filed in Gather Food Essential by on July 17, 2007 0 Comments

Mussel Salad w/ Citrus Fruit
Categories: Seafood, Fruit, Salad, French
Yield: 4 Servings
1 ea Onion small chopped
1 oz Butter
3 tb Flat Parsley leaves minced
1/2 qt  Dry white wine
2 1/2 lb Mussels
1 ea Orange juice of
1/2 ea Lemon juice of
1 ea Grapefruit juice of
6 tb Mussel liquor
1 tb Olive oil
1 tb Peanut oil
1 ea Crisp lettuce head
1 ea Orange in segments
1 ea  Grapefruit in segments
Saute onion in butter a large saucepan.
Add parsley & white wine.
Bring to aboil then boil for 3 mins.
Add cleaned mussels then cook until all mussels are open.
Remove from liquid with slotted spoon, then allow to cool for 5-8 mins.
Remove & discard shells.
Squeeze orange, lemon & grapefruit in a small pan.
Add mussel cooking liquor & bring to a boil. Cook until reduced & syrupy.
Whisk in oils & adjust seasoning then cool.
When cold fold gently into mussels.
Set aside until ready to use.
Wash & dry lettuce head.
Cut to 2"x1/4" strips.
Make a bed of lettuce on each plate.
Seperate alternating tcitrus fruit wedges arranged around outside of plate.
Pile dressed mussels in center.
Georgine Julliard, Monaco-France, circa 1994

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Viet Nam vet with the usual baggage but mine is now packed away. Public health specialist & medical anthropologist have worked all over the globe, most recent work since 1988 in the former Soviet Union (now the CIS/NIS) & based out of Flo

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