Mussel Celery Fennel Vinaigrette Salad

Name: Mussel Celery Fennel Vinaigrette Salad
Total time: 25 min
Yield: 1 portions
Ingredients: 140 g Mussels Raw shelled mussel meat; thaw if frozen; weight excludes shells; 80 g Fennel Trimmed bulb; 1 stalk Celery; 5 g Parsley; 1 tbsp Lemon Juice; 3 g Dijon mustard; 2 tsp Dressing oil; To taste Salt; To taste Black Pepper

Cooked mussel meat with shaved fennel, celery and parsley in a lemon vinaigrette.

Ingredients

140 g

Mussels

80 g

Fennel

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1 stalk

Celery

5 g

Parsley

1 tbsp

Lemon Juice

3 g

Dijon mustard

2 tsp

Dressing oil

To taste

Salt

To taste

Black Pepper

Steps

5 min1

Simmer

Inspect the shelled mussel meat and remove any shell fragments. Bring a pan of water to a simmer and add the mussels. Cook for 4-5 minutes until opaque, plump and fully cooked, reaching 63°C (145°F). Drain and cool briefly.

2

Shave the fennel and celery very thinly and chop the parsley. Whisk the lemon juice, mustard and oil with salt and pepper. Gently toss with the cooked mussels and vegetables. Serve immediately or refrigerate promptly.