Warm Mussel and Marinated Vegetable Salad Recipe

Name: Warm Mussel and Marinated Vegetable Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup zucchini in 1/4-inch dice; 1/3 cup fennel in 1/4-inch dice; 1/2 cup seeded ripe tomato in 1/4-inch dice; 1 teaspoon chopped shallot; pinch cayenne; fine sea salt, to taste; freshly ground white pepper, to taste; 1 teaspoon chopped fresh Italian parsley; 2 tablespoons chopped fresh basil; 1/2 clove garlic, peeled and split in half; 1 teaspoon drained capers; 4 imported black olives, pitted and diced; 1/4 cup olive oil; 1/4 cup extra-virgin olive oil; 3 pounds mussels, steamed open and picked from shells

Servings: persons

1/2 cup zucchini in 1/4-inch dice
1/3 cup fennel in 1/4-inch dice
1/2 cup seeded ripe tomato in 1/4-inch dice
1 teaspoon chopped shallot
pinch cayenne
fine sea salt, to taste
freshly ground white pepper, to taste
1 teaspoon chopped fresh Italian parsley
2 tablespoons chopped fresh basil
1/2 clove garlic, peeled and split in half
1 teaspoon drained capers
4 imported black olives, pitted and diced
1/4 cup olive oil
1/4 cup extra-virgin olive oil
3 pounds mussels, steamed open and picked from shells

1
Bring a pot of water to a boil and blanch the zucchini for 1 minute.
2
Drain and refresh under cold running water.
3
Drain again and place in a bowl with the fennel, tomato, and shallot.
4
Season with cayenne, salt, and pepper.
5
Add the parsley, basil, garlic, capers, olives, and olive oils.
6
Mix well.
7
Cover and refrigerate for at least 2 hours or up to 6 hours.
8
Arrange the mussels in a radial pattern in 4 shallow, oven proof bowls.
9
(The mussels maybe arranged and refrigerated several hours before serving.)
10
To serve, preheat the oven to 400 degrees.
11
Place the mussels in the oven just to warm them through, about 2 minutes.
12
Using a slotted spoon, top the mussels with the vegetable mixture.
13
Drizzle about 1 tablespoon of the oil from the mixture over each bowl.
14
Serve immediately.

278

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 15 ingredients. The key ingredients include: 1/2 cup zucchini in 1/4-inch dice, 1/3 cup fennel in 1/4-inch dice, 1/2 cup seeded ripe tomato in 1/4-inch dice, 1 teaspoon chopped shallot, and more.

Yes, Warm Mussel and Marinated Vegetable Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Warm Mussel and Marinated Vegetable Salad

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