Mussel Salad with Curry Mayonnaise

  • Active Time 15m
  • Total Time 20m

Serves 4

Curry was not used in French cooking until the early 18th century when the East India Trading Company introduced it to European kitchens. Here, the sharp spiciness of the curry combines with the sweetness of apples as a complement to freshly cooked mussels. Served at room temperature with a very dry white wine, this shellfish salad makes an excellent first course.

ingredients

  • 1 russet potato, about 10 ounces
  • 1 1/2 pound mussels in the shell, well-scrubbed and beards removed
  • 1 cup water
  • 1 red bell pepper, roasted, peeled and seeded
  • 1 large tart, green apple such as Granny Smith, peeled, cored and cut into 1/2-inch cubes
  • 2 tablespoons minced shallots
  • 1 tablespoon minced fresh basil
  • 3 tablespoons chopped fresh parsley
  • 3 tablespoons mayonnaise
  • 1/2 teaspoon curry powder
  • Salt and freshly ground pepper
  • 4 dashes of cayenne pepper
  • 4 small fresh basil sprigs

directions

Peel the potato and cut into 1/2-inch cubes. Fill a small saucepan 2/3 full with water and bring to a boil. Add the potato and boil until tender when pierced with a fork, about 8 minutes. Drain and set aside.

Discard any mussels that do not close to the touch. Bring 1 cup of water to a boil in a large saucepan. Add the mussels, cover and steam over high heat. Stir once or twice until the shells open, about 2-3 minutes. Drain the mussels and discard any that have not opened. Remove all but 4 mussels from their shells. Place the shelled mussels in a large bowl. Set aside the mussels in their shells to use as garnish.

Cut the roasted bell pepper into 1/2-inch squares. Add to the mussels in the bowl, along with the potato, apple, shallots, basil, parsley, mayonnaise, curry powder and salt and pepper to taste. Mix together gently but thoroughly.

Divide the salad among individual plates and sprinkle each with a dash of cayenne. Top each salad with a mussel in the shell and garnish with a basil sprig. Serve immediately.

Recipe reprinted by permission of Weldon Owen. All rights reserved.

RecID 723

nutrition information per serving

311 calories; 12g total fat; 54mg cholesterol; 553mg sodium; 28g carbohydrates; 3g fiber; 23g protein

These nutrition facts are calculated according to the ingredients listed in this recipe. Any substitutions will change these facts. Although we strive for accuracy, please note that food manufacturers occasionally change their food formulas, which could affect the calculations as shown.

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