Chilled Mussels and Boston Lettuce
Mussels were considered a delicatesse by our ancestors, but we’re pretty sure they probably didn’t try them served with a lovely red-wine vinegar dressing and Boston lettuce.
Perfect paring with Boston lettuce
Boston lettuce, also known as Tom Thumb, Bibb lettuce, butter lettuce, buttercrunch, and round lettuce is delicious and flavourful in salads. The loose leaves have a slight sweet flavour and a tender texture which lends itself perfectly to being the basis of this dish where all ingredients are served in and on the lettuce head.
This salad can be prepared one day in advance and assembled just before serving. Cook the mussels marinière and allow them to cool
Chilled Mussels and Boston Lettuce Salad
This salad can be prepared one day in advance and assembled just before serving.
EQUIPMENT (click pictures for details)
Ingredients
- 250 gr cooked mussel meat
- 2 pcs Boston lettuce
- 1 pc medium sized boiled potato
- 120 gr green beans
For the dressing
- 30 ml red wine vinegar
- 90 ml extra virgin olive oil
- 1 tbsp capers
- 1 tbsp shallots
- 1 pc tomato concassé (diced)
- 1 tbsp parsley
- 1 tbsp yellow onions
- 1 tbsp spring onions white and green part
Instructions
Prepare the dressing
- Chop all garnishes.
- Mix the red wine vinegar with olive oil, salt and pepper.
- Gently add the chopped garnishes to the vinaigrette and season to taste.
Prepare the salad
- Toss the boiled mussel meat into the dressing
- Remove the outer leaves of the Boston lettuce and wash in cold water.Peel and cut the boiled potato into thick slices. Cut the boiled green beans into sticks.
- Gently open the Boston lettuce leaves, insert the boiled potato, and green beans in between.
- Spoon the marinated mussels on top. Serve the dressing on the side.
Nutrition for 1 portion
Calories: 428kcalCarbohydrates: 6gProtein: 2gFat: 45gSodium: 119mgFiber: 2gSugar: 3gVitamin A: 651IUVitamin C: 12mgCalcium: 33mgIron: 1mg
Tried this recipe?Let us know how it was! #culinaryambition