Blue Mussel Salad With Bacon Vinaigrette And Vermouth Poached Recipe

1. 1

   Preheat a large Paderno saute/fry pan to medium high heat with extra virgin olive oil then quickly sear both sides of the halibut till golden on one side, about 3 min then flip halibut and take the pan off the heat.

2. 2

   Reserve in a hot area.

3. 3

   In a separate preheated Paderno saute/fry pan, saute/fry the shallots, garlic and bacon till the shallots and garlic are translucent/soft and the bacon is thoroughly cooked, remove from pan and deglaze with white wine.

4. 4

   Toss together the mussels, potatoes, garlic, shallots, minced parsley and bacon then add in the Pommery Mustard, some extra virgin olive oil and the simmered white wine which was used to deglaze the pan.

5. 5

   Gently toss till thoroughly incorporated and reserve in a hot area.

No nutritional information available.

No additional tips available.