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Ingredient
California Farm Mussel Salad
Introduce
Chef :
Hobby HorsemanCalifornia Farm Mussel Salad
A quick, tangy dinner salad of pre-cooked fresh frozen mussels, onions, olives, green peppers and ripe avocado in a red mild sauce of white wine, mayonnaise, tarragon and sweet red paprika powder. The sauce makes a delicious dip for fresh sour dough french bread.
Ingredient
Food ration :
4 peopleCooking time :
20 minutes
Cup
white wine
Tsp
sugar
1 Tbs
tarragon
4 Tbs
mayonnaise
4 Tbs
balsamic vinegar
1 Tbs
red sweet paprika powder
Cooking instructions
* Step 1
Bring 1/8” paperthin sliced onion rings, frozen mussels in their natural juices, balsamic vinegar and tsp sugar to boil in cup of white wine in large cast iron skillet with lid on, boil one minute. Turn off heat.
* Step 2
De-pit brined olives, dice avocado, chop pickled green peppers, mix together with Tbs taragon. Add to mussels in onion wine broth. Rest 15 minutes.
* Step 3
Drain liquid broth from skillet (about a cup and a half), mix with 4 Tbs mayonnaise and 1 Tbs red paprika powder, add back to mussels. Dip fresh sour dough french bread in sauce. Dispose of mussel shells and olive pits in garden fermenter.
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