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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Brenda Happy
[email protected]Overall, this is a great recipe that I would definitely recommend.
Khalid Brohi
[email protected]This dish is a bit pricey, but it's a great special occasion meal.
Shane Hirvi
[email protected]I'm not a big fan of endives, so I omitted them from the recipe. The mussels were still delicious.
Bbagalinya Joel
[email protected]This recipe is a bit time-consuming, but it's worth the effort. The mussels are so flavorful and the endives add a nice touch of bitterness.
Anjae Longstreet
[email protected]I served this dish over a bed of rice and it was amazing!
Gregory Mukati
[email protected]I added some chopped walnuts to the vinaigrette dressing for extra crunch. It was a great addition!
Jeway Naseer pur
[email protected]I'm allergic to shellfish, so I used shrimp instead of mussels. It was still delicious!
Miss Insari
[email protected]I substituted white wine for the red wine vinegar and it turned out great!
Judith Sanchez
[email protected]This recipe is a keeper! I'll definitely be making it again.
Dahal kritesh
[email protected]I made this dish for a potluck and it was a huge hit! Everyone was asking for the recipe.
MD.kawsar Ahmed
[email protected]This dish is a great way to get your seafood fix without having to go to a restaurant.
Shivam sarraf
[email protected]I'm not a big fan of mussels, but I thought I'd give this recipe a try. I was pleasantly surprised! The mussels were cooked perfectly and the vinaigrette dressing was delicious.
Cody brayan
[email protected]I love the simplicity of this dish. It's a great weeknight meal that's both healthy and delicious.
Robert Solis
[email protected]I've made this dish several times and it's always been a success. It's a great way to use up leftover mussels.
david ngo
[email protected]This recipe is easy to follow and the results are impressive. I highly recommend it!
Edward Kenway
[email protected]I made this dish for a dinner party and it was a hit! Everyone loved the combination of flavors and textures.
Sabeer Ahmed
[email protected]I followed the recipe and the mussels turned out perfectly cooked, tender, and juicy. The endives added a nice crunch and the vinaigrette dressing was delicious.
Ibrahim A Umar
[email protected]Mussels Vinaigrette with Endives is a delightful dish that combines the briny sweetness of mussels with the slightly bitter, peppery flavor of endives. The vinaigrette dressing adds a bright, tangy touch that brings all the flavors together.