Seasonal Recipes with a Local Twist: Mussels on a Shell

A bright, delicious mussel dish that optionally uses O'Leva cranberry and pear white balsamic vinegar.

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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.

Ingredients

  • 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

Preparation

  1. In a large saucepan, cook shallots in olive oil on medium heat until soft.
  2. Add wine and bring to a boil.
  3. Place mussels in saucepan. Cover and cook for about five minutes, stirring frequently until mussels are open.
  4. Drain mussels and keep cooking liquid for another use, such as risotto or seafood chowder.
  5. 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.
  6. Mix cucumber, strawberries, mango, basil, white balsamic vinegar, salt and pepper with mussels.
  7. Refrigerate for about 30 minutes.
  8. Clean about 24 half-shells and garnish them with the mussel and fruit mixture.
  9. 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.

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