Spring Mussels on a Shell
Recipe by Melany Otis and Elisabeth Luther
This is the perfect appetizer for a springtime cocktail party. Flavourful mussels are served with a fruit salsa drizzled with white balsamic vinegar and served on their shells for an easy and refreshing bite. You can find local mussels at your favourite fish store.
Yield: 24 hors d’oeuvres
Preparation Time: 20 minutes
Cook Time: 8 minutes
Lactose-free, gluten-free, nut-free.
- 1 shallot, finely chopped
- 1 tablespoon olive oil
- ½ cup white wine (optional)
- 1 pound mussels, cleaned
- ½ cup cucumber, finely diced
- ½ cup strawberries, finely diced
- ¼ cup mango, finely diced
- ¼ cup basil leaves, finely chopped
- 3 tablespoons cranberry and pear white balsamic vinegar* (or regular white balsamic vinegar)
- ¼ teaspoon sea salt
- ½ teaspoon black pepper
- In a large saucepan, cook shallots in olive oil on medium heat until soft.
- Add wine and bring to a boil.
- Place mussels in saucepan. Cover and cook for about five minutes, stirring frequently until mussels are open.
- Drain mussels and keep cooking liquid for another use, such as risotto or seafood chowder.
- Remove mussels from their shells and place them in a medium bowl. Allow to cool and remove mussels from their shell, one at a time.
- Mix cucumber, strawberries, mango, basil, white balsamic vinegar, salt and pepper with mussels.
- Refrigerate for about 30 minutes.
- Clean about 24 half-shells and garnish them with the mussel and fruit mixture.
- Place on a serving dish and serve cold.
* Can be bought at O’Leva
About the authors:
Elisabeth Luther is a food photographer and the author of the popular food blog Homemade Hearts.
Melany Otis is the owner of the award-winning catering company: Fine Food Factory.