MUSSELS VINAIGRETTE WITH ENDIVES
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.
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Eska channel
[email protected]This recipe is a waste of time and money.
Abdul Nur
[email protected]I would give this recipe a 1 out of 10.
Mpho Molefe
[email protected]This was the worst mussel recipe I've ever tried.
Babar Kham
[email protected]I would not recommend this recipe to anyone.
M azhar Tabish Officile
[email protected]This recipe was a bit too time-consuming for me.
Eus Bai
[email protected]I didn't like the combination of flavors in this dish.
Perrti Lama
[email protected]The mussels were a bit overcooked.
Greyson Kirichkow
[email protected]This recipe was a bit too salty for my taste.
Kamal Bhusal
[email protected]I would definitely recommend this recipe to anyone who loves mussels.
Helen Joyce
[email protected]This is one of my favorite mussel recipes. It's so easy to make and the results are always delicious.
isha montana
[email protected]I've made this dish several times and it's always a hit. It's a great way to impress your guests.
Nabuuma Christine
[email protected]This recipe is a bit time-consuming, but it's worth it. The mussels are so flavorful and the vinaigrette is perfect.
Courtney Aidah
[email protected]I made this dish for a dinner party and it was a huge hit. Everyone loved the mussels and the vinaigrette.
Dragbob
[email protected]This dish is a great way to use up leftover endives. I had some in my fridge that were starting to wilt, and this recipe was the perfect way to use them up.
pk chaudhury paro
[email protected]I'm not a big fan of mussels, but I really enjoyed this dish. The vinaigrette was especially good.
S. “Big Slumpz” The man
[email protected]This was my first time cooking mussels and they turned out great! The recipe was easy to follow and the dish was delicious.
Rahil Nsubuga
[email protected]I love the combination of flavors in this dish. The mussels are briny, the endives are bitter, and the vinaigrette is sweet and tangy. It all comes together perfectly.
Shereen Beshr
[email protected]The mussels were cooked perfectly and the vinaigrette was delicious. I served it over rice and it was a hit with my family.
Excellent
[email protected]This mussel recipe is a keeper. The vinaigrette was light and flavorful, and the endives added a nice crunch. I will definitely be making this again.