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Recipes

Steamed Black Mussel Salad with Pickled Shallots, Croutons and Vinaigrette
Serves 4

1 lb              aquaculture black mussels
1 cup           white wine
2                 shallots, chopped
2 cloves       garlic, smashed
3 sprigs       fresh thyme
4 oz            bacon, cooked & crumbled
1 head         Frisee, washed, dried and chopped
2 sprigs       parsley, chopped
                   Pickled Shallots (recipe below)
                   Croutons (recipe below)
                   Vinaigrette (recipe below)

To prepare mussels, heat a heavy bottomed sauce pot on high until very hot. Add mussels, shallots, garlic, thyme and wine and cover immediately. Shake occasionally. Cook mussels until they are all open, about 5 to 7 minutes.

Pour mussels into a colander set over a bowl and allow to cool, reserving liquid. When mussels have cooled enough to handle, carefully remove them from their shells. Return to cooled reserved liquid.

To serve, toss the drained mussels with pickled shallots, croutons, bacon and frisee. Dress with vinaigrette and season with salt and pepper, if needed. Divide salad onto 4 chilled plates and garnish with parsley.

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Relish Culinary School P.O. Box 933 Healdsburg, CA  95448 707.431.9999 toll free 877.759.1004  fax 707.431.8446
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