California Farm Mussel Salad

Name: California Farm Mussel Salad
Total time: 1200 s
Yield: 4 people
Cuisine: American
Ingredients: 1 pound pre-cooked frozen mussels in the shell (about 40 mussels); Cup white wine; Tsp sugar; 1 big mild red or white onion; 12 large sevillano olives, brined, depitted; 1 small or 1/2 large ripe avocado; 1 Tbs tarragon; 4 Tbs mayonnaise; 4 Tbs balsamic vinegar; 1 Tbs red sweet paprika powder; 1 Tbs chopped pickled sweet peppers

Hobby Horseman @HobbyHorseman

California, United States

A quick, tangy dinner salad of pre-cooked fresh frozen mussels, onions, olives, green peppers and ripe avocado in a red mild sauce of white wine, mayonnaise, tarragon and sweet red paprika powder. The sauce makes a delicious dip for fresh sour dough french bread.

Hobby Horseman @HobbyHorseman

California, United States

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Ingredients

20 minutes

4 people

1 poundpre-cooked frozen mussels in the shell (about 40 mussels)
Cupwhite wine
Tspsugar
1big mild red or white onion
12large sevillano olives, brined, depitted
1small or 1/2 large ripe avocado
1 Tbstarragon
4 Tbsmayonnaise
4 Tbsbalsamic vinegar
1 Tbsred sweet paprika powder
1 Tbschopped pickled sweet peppers
Cost: mussels $4, other $2, per dinner cost $1.50
Equipment: large cast iron skillet with lid

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Steps

20 minutes

1

Bring 1/8” paperthin sliced onion rings, frozen mussels in their natural juices, balsamic vinegar and tsp sugar to boil in cup of white wine in large cast iron skillet with lid on, boil one minute. Turn off heat.
2

De-pit brined olives, dice avocado, chop pickled green peppers, mix together with Tbs taragon. Add to mussels in onion wine broth. Rest 15 minutes.
3

Drain liquid broth from skillet (about a cup and a half), mix with 4 Tbs mayonnaise and 1 Tbs red paprika powder, add back to mussels. Dip fresh sour dough french bread in sauce. Dispose of mussel shells and olive pits in garden fermenter.

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Cooksnaps

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Hobby Horseman @HobbyHorseman

on July 15, 2022 17:45

California, United States

I teach people at the farmers market to grow small scale fruits and vegetables. My grandparents and parents taught me growing, cooking and preserving home grown fruits and vegetables, eggs, meats and fish. I got certified by the University of California Master Gardener Program in 2005. I try to bring out the original flavor of ingredients, then add layers of spices, herbs and flavorings that enhance, not distort the taste. These are the global, organic and vegan family recipes we use.