Best 12 Mussels Vinaigrette With Endives Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Mussels vinaigrette with endives is a classic French dish that combines the briny flavor of mussels with the slightly bitter taste of endives. This refreshing salad is perfect for a summer meal, but can be enjoyed all year round. The key to a great mussels vinaigrette is using fresh, high-quality mussels. Look for mussels that are tightly closed and have a glossy, black shell. Once you have your mussels, you can prepare the salad in just a few minutes. Simply steam the mussels until they open, then remove the meat from the shells. Combine the mussels with endives, a vinaigrette dressing, and your favorite herbs and spices. Serve immediately and enjoy!

Here are our top 12 tried and tested recipes!

MUSSELS WITH TARRAGON CELERY VINAIGRETTE



Mussels with Tarragon Celery Vinaigrette image

Categories     Appetizer     Marinate     Wheat/Gluten-Free     Mussel     Celery     Tarragon     Party     Gourmet     Sugar Conscious     Pescatarian     Paleo     Dairy Free     Peanut Free     Tree Nut Free     Soy Free

Yield Makes 10 to 12 hors d'oeuvre servings

Number Of Ingredients 11

2 lb mussels (35 to 45; preferably cultivated), scrubbed well and beards removed
1/3 cup dry white wine
2 hard-boiled large eggs
2 tablespoons white-wine vinegar
1/4 teaspoon salt
1/4 teaspoon black pepper
1/4 cup extra-virgin olive oil
1/2 cup finely chopped celery
1/2 cup pickled cocktail onions, trimmed and finely chopped
2 tablespoons chopped fresh tarragon
Garnish: seaweed*

Steps:

  • Cook mussels in wine in a 4- to 6-quart pot over moderately high heat, covered, until mussels just open wide, checking frequently after 4 minutes and transferring opened mussels to a large bowl using a slotted spoon. (Discard any unopened mussels after 8 minutes.)
  • Pour cooking liquid through a fine-mesh sieve into a 1- to 2-quart heavy saucepan and boil until reduced to about 3 tablespoons, about 5 minutes. Transfer to a bowl.
  • Finely chop eggs, then add to reduced liquid along with vinegar, salt, and pepper. Add oil in a slow stream, whisking, then whisk in celery, onions, and tarragon. Season vinaigrette with salt and pepper.
  • Remove mussels from shells and reserve 1 half shell from each mussel. Stir mussels (but not shells) into vinaigrette and marinate, covered and chilled, at least 1 hour. Rinse and dry reserved mussel shells, then chill in a sealed plastic bag until ready to use.
  • Arrange shells on a large platter lined with seaweed and spoon a mussel with some vinaigrette into each.
  • *Available at seafood shops by special request.

MUSSELS VINAIGRETTE WITH TOMATO TAPENADE



Mussels Vinaigrette with Tomato Tapenade image

Now here's a super tasty cold appetizer: mussels vinaigrette recipe or cooked mussels topped with a fresh tomato bruschetta!

Provided by June d'Arville

Categories     Appetizer

Time 40m

Number Of Ingredients 10

8 fresh mussels
1 small fresh tomato (diced)
1 bay leaf
2 tbsp fresh parsley (chopped)
1 tbsp capers in brine (chopped)
2 tbsp red wine vinegar
2 tbsp olive oil
½ tsp garlic (chopped finely)
pepper
salt

Steps:

  • Clean the mussels using a sharp knife. Remove any barnacles, dirt or beards: the tough threads that sometimes stick out of the shell. Pull them out using your fingers.
  • Then rinse the mussels and let them drain. Combine the tomato, capers, chopped parsley and chopped garlic. Season with a pinch of pepper and salt.
  • Stir well. Then add the vinegar and olive oil to the tomato.
  • Stir again. Then let the tomato bruschetta marinate for 10 minutes. Put it aside in the fridge to chill until needed later on. Pour a glass of water in a medium saucepan and add the bay leaf. Season with a pinch of pepper and salt.
  • Place the pan over high heat until boiling, then add the mussels. Stir well and put a lid on the pan. Cook the mussels for 3 to 4 minutes. In the end all of the mussels should have opened their shells.
  • Then take the pan off the heat, drain the mussels and place them on a clean chopping board or plate to cool down.
  • Now rip off one of the shells of the mussels (discard them) and then loosen the cooked mussel from the other remaining shell using a sharp knife. Then place the mussels on a clean plate and top with the freshly made vinegar tomato bruschetta. Sprinkle with a last dash of pepper and salt. Serve chilled.

Nutrition Facts : Calories 48 kcal, ServingSize 1 serving

STEAMED MUSSELS WITH ENDIVE



Steamed Mussels with Endive image

Provided by Food Network Kitchen

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 12

1 stick unsalted butter, cut into small pieces
3 stalks celery, chopped, plus chopped celery leaves, for topping
2 heads Belgian endive, sliced crosswise 1 inch thick
4 large shallots, chopped
3 cloves garlic, crushed
Kosher salt and freshly ground pepper
4 pounds mussels, scrubbed and debearded
4 sprigs thyme
11/2 cups dry white wine
Juice of 1/2 lemon
Chopped fresh parsley, for topping
Toasted sliced baguette, for serving

Steps:

  • Heat 2 tablespoons butter in a large Dutch oven or pot over medium-high heat. Add the chopped celery stalks, endive, shallots, garlic, 1/2 teaspoon salt and a few grinds of pepper; cook, stirring, until the vegetables are softened, 4 to 5 minutes. Increase the heat to high and stir in the mussels and thyme. Add the wine and bring to a boil; cover and cook, shaking the pot occasionally, until the mussels open, 3 to 5 minutes. (Discard any unopened mussels.)
  • Transfer the mussels and vegetables to a bowl using a slotted spoon. Whisk the remaining 6 tablespoons butter and the lemon juice into the liquid in the pot. Bring to a boil, then remove from the heat and return the mussels to the pot. Sprinkle with celery leaves and parsley; toss to coat. Serve with toasted baguette.

Nutrition Facts : Calories 730, Fat 34 grams, SaturatedFat 17 grams, Cholesterol 190 milligrams, Sodium 1,520 milligrams, Carbohydrate 32 grams, Fiber 8 grams, Protein 58 grams

MUSSELS VINAIGRETTE



Mussels Vinaigrette image

Make and share this Mussels Vinaigrette recipe from Food.com.

Provided by Derf2440

Categories     Lunch/Snacks

Time 40m

Yield 24 serving(s)

Number Of Ingredients 10

24 medium mussels
1/2 cup olive oil
3 tablespoons red wine vinegar
1 teaspoon capers, chopped if large
1 tablespoon minced onion
1 tablespoon minced pimiento
1 tablespoon minced parsley
salt
fresh ground pepper
1 slice lemon

Steps:

  • Scrub mussels well and remove the beards.
  • Discard any that do not close tightly, set aside.
  • Whisk the oil and vinegar together in a bowl, then add capers, onion, pimiento, parsley, salt and pepper to taste.
  • Place one cup water in a frypan with the lemon slice.
  • Add the mussels and bring to a boil.
  • Remove the mussels as they open;cool.
  • Remove the mussel meat from the shells, reserving half the shells, and mix it into the vinaigrette.
  • Cover and refrigerate overnight.
  • Clean the reserved mussel shells well and place them in a plastic bag in the refrigerator.
  • Before serving, replace the mussels in the shells and spoon a small amount of the vinaigrette over.

Nutrition Facts : Calories 54.4, Fat 4.9, SaturatedFat 0.7, Cholesterol 4.5, Sodium 50.8, Carbohydrate 0.7, Sugar 0.1, Protein 1.9

MUSSELS VINAIGRETTE WITH ENDIVES



MUSSELS VINAIGRETTE WITH ENDIVES image

Categories     Herb     Shellfish     No-Cook     Low Carb

Yield 4 servings

Number Of Ingredients 10

2 quarts steamed mussels *
2 large heads Belgium endive
1 tablespoon Cajun mustard
3 tablespoons chopped red onion
1 tablespoon chopped shallots
2 teaspoons chopped flat-leaf parsley
1 hard-cooked egg, peeled
2 tablespoons white wine vinegar
Sea salt and freshly ground pepper, to taste
1 cup light olive oil

Steps:

  • Discard any mussel shells that do not open. Open the remaining, extract the mussels and put them in a bowl. Cover and refrigerate. Trim the root ends of both endives and separate them into leaves. Rinse in a pan of cool water and place dripping in one layer on a soft kitchen towel. Roll up like a jelly roll, place in a plastic bag and store in the refrigerator. These first 2 steps can be done the day before or early in the morning. For the vinaigrette, put the mustard in the bowl of a food processor with the onion, shallots, and parsley. Cut the hard-cooked egg into chunks and add to the processor. Pulse/chop until mixture is almost a paste, then with motor running pour the olive oil in a thin steady stream through the feed tube until mixture emulsifies and thickens. Pour the sauce over mussels and toss to coat evenly. Arrange the endive leaves in a sunburst pattern on a large round platter with pointed ends facing outward, on a large round platter. Place a sauced mussel on the wide part of each leaf. To eat, pick up each leaf by the pointed end and eat the sauced mussel with the wide end of the leaf. * The mussels may be steamed as a courtesy at the seafood department in much the same way shrimp is steamed. Just make sure they are not steamed more than 4 minutes, or until shells open. Cool before using.

MUSSELS VINAIGRETTE



Mussels Vinaigrette image

This is an excellent way to serve mussels on the half shell. They are topped with a tangy blend of bell peppers and vinaigrette dressing. This makes a good for appetizer for a larger number of guests.

Provided by CHEFNONIONS

Categories     Side Dish     Sauces and Condiments Recipes     Salad Dressing Recipes     Vinaigrette Dressing Recipes

Time 35m

Yield 6

Number Of Ingredients 10

24 fresh mussels, scrubbed and debearded
1 small green bell pepper, seeded and diced
1 small red bell pepper, seeded and diced
1 small yellow bell peppers, seeded and diced
½ cup olive oil
¼ cup red wine vinegar
2 tablespoons chopped fresh parsley
1 hard-cooked egg, chopped
½ teaspoon salt
1 pinch ground black pepper

Steps:

  • Bring one inch of water to a boil in a large pot. Add mussels, cover, and steam for 3 to 5 minutes, until they are all open. Drain. Remove one side of each shell, and arrange the open shelled mussels on a serving platter. Discard any mussels that do not open.
  • In a medium bowl, mix together the red, yellow, and green bell peppers, olive oil, wine vinegar, parsley, egg, salt, and pepper. Spoon over the mussels on the shells. Refrigerate until serving.

Nutrition Facts : Calories 240.4 calories, Carbohydrate 5.5 g, Cholesterol 53.3 mg, Fat 20.4 g, Fiber 0.7 g, Protein 9.1 g, SaturatedFat 3 g, Sodium 389.4 mg, Sugar 1.2 g

MUSSELS WITH MEXICAN VINAIGRETTE



Mussels With Mexican Vinaigrette image

Provided by Craig Claiborne And Pierre Franey

Categories     quick, appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 5

24 mussels, about 1 pound
1/2 cup water
Mexican vinaigrette sauce (see recipe)
2 tablespoons finely chopped coriander
Lime wedges for garnish

Steps:

  • Pull off and discard the stringy beard from the mussels. Scrub the mussels as necessary and drain them well.
  • Put the mussels in a kettle and add the water. Cover closely and bring to the boil. Cook four or five minutes or until all the mussels are open. Drain. Discard the cooking liquid or put it to another use.
  • Pull the mussels from the shells and save both the mussels and half the shells. Return one mussel to each shell and arrange them on a plate. Spoon an equal portion of the vinaigrette sauce over each. Sprinkle the mussels with coriander. Garnish the platter with lime wedges.

MUSSELS VINAIGRETTE



Mussels Vinaigrette image

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

2 tablespoons unsalted butter
3 large shallots, minced
3 pounds mussels, scrubbed and debearded
1/2 750-ml bottle dry white wine
1/4 cup tarragon vinegar
2 tablespoons Dijon mustard
Coarse salt and freshly ground pepper
3/4 cup extra-virgin olive oil
1/2 cup finely chopped fresh flat-leaf parsley

Steps:

  • In a large stockpot, melt butter over medium-high heat. Add one shallot and cook, stirring occasionally, until translucent, about 3 minutes. Add mussels and wine. Cover, and cook until all the mussels are open, about 5 minutes. Using a slotted spoon, remove the mussels from the broth, and let cool. Discard any unopened shells. The mussels can be made ahead up to this point and refrigerated for up to 1 day.
  • In a large bowl, whisk vinegar, remaining 2 shallots, and mustard to combine. Season with salt and pepper. Slowly whisk in olive oil. Add parsley, and whisk to combine. Add mussels; toss with two large spoons to combine. Serve immediately.

MUSSELS SAUTEED WITH BASIL



Mussels Sauteed with Basil image

Provided by Marian Burros

Categories     appetizer

Time 30m

Yield 4 small servings

Number Of Ingredients 11

3 pounds small mussels
5 cloves garlic
2 ounces fresh mint leaves
2 ounces fresh basil leaves (Asian basil, if possible)
1 4-inch-long, 1/2-inch-wide green chili, or more, to taste
3/4 ounce scallions
1 very small red bell pepper
1 tablespoon Asian fish sauce
1 tablespoon sugar
Whole black peppercorns, to taste
1 tablespoon canola oil

Steps:

  • Scrub, wash and debeard the mussels; drain well.
  • Mince garlic. Remove leaves from stems of mint and basil. Mince chili. Cut scallions into 1-inch slices and cut red pepper into julienne strips.
  • Mix the fish sauce, sugar and peppercorns together.
  • Saute garlic in hot oil in a skillet large enough to hold all the ingredients, for 30 seconds over high heat.
  • Add the mussels and stir-fry 3 to 5 minutes, until shells begin to open.
  • Stir in fish sauce mixture and continue cooking. When all the mussels have opened, add mint, basil, chili, scallions and red pepper and continue to stir-fry just long enough to combine ingredients with the mussels. Serve over jasmine or fragrant rice (available in Asian markets).

Nutrition Facts : @context http, Calories 367, UnsaturatedFat 7 grams, Carbohydrate 22 grams, Fat 11 grams, Fiber 2 grams, Protein 42 grams, SaturatedFat 2 grams, Sodium 1334 milligrams, Sugar 5 grams, TransFat 0 grams

MUSSELS IN PARSLEY VINAIGRETTE



Mussels in Parsley Vinaigrette image

Chilled, cooked mussels in vinaigrette have layers of flavor from Dijon mustard, rice-wine vinegar, olive oil, shallots, and parsley.

Provided by Martha Stewart

Categories     Food & Cooking     Appetizers

Number Of Ingredients 9

1/2 cup plus 3 tablespoons extra-virgin olive oil
1/2 cup thinly sliced shallots, plus 1 tablespoon finely chopped (about 3 total)
1/2 cup dry white wine
3 pounds (about 100 small) mussels, scrubbed and debearded
1 teaspoon Dijon mustard
3 tablespoons rice-wine vinegar
Coarse salt and freshly ground pepper
3 tablespoons finely chopped fresh flat-leaf parsley, plus leaves for garnish
Lettuce leaves, for serving (optional)

Steps:

  • Heat 2 tablespoons oil in a large pot over medium heat. Add sliced shallots; cook, stirring, until translucent, about 3 minutes. Add wine; bring to a boil. Add mussels; cover and cook, stirring once, until mussels open, about 3 minutes. (Discard unopened shells.)
  • Remove mussels with a slotted spoon; discard cooking liquid. Chill mussels in a bowl in the refrigerator, about 1 hour.
  • Whisk together mustard, chopped shallots, and vinegar; season with salt and pepper. Pour in remaining 1/2 cup plus 1 tablespoon oil in a slow, steady stream, whisking until emulsified. Whisk in parsley. Vinaigrette can be stored in the refrigerator up to 3 days.
  • Toss chilled mussels with 1/2 cup vinaigrette. If desired, serve on the half shell on a bed of lettuce. Garnish with parsley. Drizzle with more vinaigrette, if desired.

ENDIVE AND GRAPE SALAD WITH PEAR VINAIGRETTE



Endive and Grape Salad With Pear Vinaigrette image

Make and share this Endive and Grape Salad With Pear Vinaigrette recipe from Food.com.

Provided by Chuck Hughes

Categories     Salad Dressings

Time 1h20m

Yield 4 serving(s)

Number Of Ingredients 14

2 cups fresh pear juice (about 4 pears)
1/2 lemon, juice of
2 tablespoons cider vinegar
1/2 teaspoon maple syrup
1/2 teaspoon Dijon mustard
1/2 cup canola oil
water, as necessary
salt & freshly ground black pepper
2 teaspoons olive oil, for toasting nuts
1/4 cup pine nuts
4 endives, trimmed
2 cups red grapes, halved
2 pears, cored and julienned
1/2 cup/ 100 g mimolette cheese, cut into brunoise (1/8 by 1/8 by 1/8-inch cubes)

Steps:

  • For the pear vinaigrette:.
  • Heat the pear juice on stovetop over medium heat to reduce to 1/4 of its original amount, for 40 minutes, until caramelized. Set aside and let cool.
  • In a bowl, mix the reduced pear juice, cider vinegar, maple syrup, and Dijon mustard. Slowly add the canola oil whisking constantly. Season the vinaigrette with salt, and pepper, to taste. Add a little more pear juice or water if the vinaigrette is too thick. Set aside.
  • For the salad:.
  • In a pan, add the olive oil and toast the pine nuts on medium-high heat. Keep an eye on them because they tend to burn fast.
  • Place the endives and grapes in a bowl, add the vinaigrette and mix well. Transfer the salad mixture in the serving bowls and garnish with pears, pine nuts and cheese.
  • Cook's Note:.
  • Old Cheddar or Gouda can be substituted for the Mimolette.

Nutrition Facts : Calories 529, Fat 36.6, SaturatedFat 3, Sodium 123.4, Carbohydrate 50.8, Fiber 20.5, Sugar 25.2, Protein 8.6

SPANISH MUSSELS VINAIGRETTE (MEJILLONES A LA VINAGRETA)



Spanish Mussels Vinaigrette (Mejillones a La Vinagreta) image

Steamed mussels are dressed with a flavorful vinaigrette in this colorful tapa. It is an ideal treat for a party or any event with lots of people attending.

Provided by English_Rose

Categories     Mussels

Time 35m

Yield 30 tapas

Number Of Ingredients 10

30 mussels, scrubbed and beards removed
shredded lettuce
2 tablespoons green onions, minced
2 tablespoons green peppers, minced
2 tablespoons red peppers, minced
1 tablespoon parsley, chopped
4 tablespoons olive oil
2 tablespoons vinegar
1 dash red pepper sauce
salt

Steps:

  • Steam open the mussels. Put them in a deep pan with the water. Cover the pan and put over a high heat, shaking the pan, until the shells open.
  • Remove from heat and discard any mussels that do not open. Mussels can also be opened in a microwave. Place them in a microwave-safe bowl, partially covered, and microwave at full power for one minute.
  • Stir and microwave one minute more. Remove any mussels that have opened and microwave one minute more.
  • Again remove open ones. Repeat twice more. Discard any mussels that have not opened.
  • When cool enough to handle, remove and discard the empty shells. (Mussels can be cooked in advance and refrigerated.) Shortly before serving, arrange mussels on a bed of shredded lettuce on a serving platter.
  • In a bowl combine the onion, green and red pepper, parsley, oil, and vinegar. Season with red pepper sauce and salt. Spoon the mixture into the mussels in their shells.

Nutrition Facts : Calories 30.3, Fat 2.2, SaturatedFat 0.3, Cholesterol 4.5, Sodium 46.2, Carbohydrate 0.7, Sugar 0.1, Protein 1.9

Tips:

  • Choose fresh mussels: Look for mussels that are tightly closed and have a shiny, black shell. Avoid any mussels that are open or have cracked shells.
  • Clean the mussels thoroughly: Scrub the mussels under cold water to remove any dirt or debris. Use a sharp knife to remove the beard (a small, fibrous tuft) from the side of each mussel.
  • Cook the mussels until they are just cooked through: Overcooking will make the mussels tough and rubbery. Cook them for 3-4 minutes, or until the shells have opened.
  • Serve the mussels immediately: Mussels are best served hot, so prepare all of the other ingredients before cooking the mussels. Serve with a dipping sauce of your choice.

Conclusion:

Mussels vinaigrette with endives is a delicious and easy-to-make dish that is perfect for a light lunch or dinner. The mussels are cooked in a flavorful vinaigrette dressing and served over a bed of endives. This dish is also a good source of protein, iron, and omega-3 fatty acids. So next time you're looking for a healthy and delicious seafood dish, give mussels vinaigrette with endives a try!

Related Topics