Mussel Salad

Mussel Salad may be served as an hors d’oeuvre as of a buffet. Serve zuith warm French bread and some well-chilled white wine.

Muscadet wine.6 tablespoons olive oil

2 tablespoons white wine vinegar

1 teaspoon lemon juice

1 garlic clove, crushed

1 tablespoon finely chopped shallots

½ teaspoon salt

½ teaspoon black pepper

1 celery stalk, trimmed and finely chopped

1 teaspoon finely chopped fresh sage or

½ teaspoon dried sage

1 teaspoon chopped fresh basil or

½ teaspoon dried basil

3 quarts mussels, scrubbed, steamed and removed from their shells1 tablespoon chopped fresh parsley’

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