Mussels Vinaigrette With Endives Recipe

Name: Mussels Vinaigrette With Endives
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 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

Servings: persons

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

1
Discard any mussel shells that do not open. Open the remaining, extract the mussels and put them in a bowl. Cover and refrigerate.
2
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
3
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
4
or early in the morning.
5
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.
6
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.
7
* 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.

575

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 2 quarts steamed mussels *, 2 large heads Belgium endive, 1 tablespoon Cajun mustard, 3 tablespoons chopped red onion, and more.

Yes, Mussels Vinaigrette With Endives falls under the Seafood category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Mussels Vinaigrette With Endives

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