Mussels on the Half Shell With Blueberry Maple Vinaigrette recipe

By Martin Zibauer »Martin Zibauer

March 27th, 2011

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The kilted chef, Alain Bosse, is at the Spring Cottage LIfe Show, serving up hundreds of mussels from Atlantic Canada. The blueberry maple vinaigrette here reminds me of the classic mignonette sauce served with oysters–very refreshing. This is the recipe he says will turn people who think they don’t like mussels into fans. Trying his plump and juicy Sweet Thai Mussels made me realize I’ve been overcooking them, a common mistake. As Alain says, “When you think they’re not quite done, they are.”

Mussels on the Half Shell With Blueberry Maple Vinaigrette

By Alain Bosse

Prep time: 30 minutes | Cook time: 5 minutes | Total time: 35 minutes

1/2 tsp Dijon mustard (2 ml)
1/2 tsp salt (2 ml)
1/4 tsp freshly ground black pepper (1 ml)
1/3 cup balsamic vinegar (75 ml)
1/3 cup maple syrup (75 ml)
1/2 cup wild blueberry juice (125 ml)
2/3 cup vegetable oil (150 ml)

1 lb mussels (500 g)
1/2 cup white wine (125 ml)
2 green onions, chopped
1 clove garlic, finely chopped
chives and lemon zest for garnish

1. Vinaigrette: In a bowl mix mustard, salt, pepper and garlic. Add maple syrup, Balsamic vinegar, blueberry juice and oil and whisk until it emulsifies. Refrigerate for 30 minutes. (For best results prepare vinaigrette the day before.)
2. Stir the fresh blue mussels in a colander while rinsing in tap water. Set aside for a few minutes. Tap any that are open and discard those that don’t close in response to the tap.
3. Put mussels in a small pot. Add wine, green onions, and garlic.
4. Cover and steam for about 3 to 5 minutes on high heat until mussels open up.
5. Let cool and then remove the mussels from the shells. Break the shells in half and place on a serving platter.
6. Place a mussel in each half shell then top with the vinaigrette. Garnish with chopped chives and lemon zest.

Yield: serves 2Entreequickseafoodhealthy

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Martin Zibauer