See Also: Cooking Club · Salads
Irish Mussel and Watercress Salad
From Dorothy McNett's recipes at www.dorothymcnett.com.
1 tomato (or 2 - 3 small ones) peeled and seeded
1/4 teaspoon sea salt
several grindings of fresh peppercorns
1/2 teaspoon raw sugar
14 - 20 fresh mussels
1/2 teaspoon butter
2 green onions (aka scallions)
1 avocado
a variety of fresh lettuce and other greens
1 cup or so of fresh watercress
for the dressing:
3 tablespoons sunflower or peanut oil (known as arachide oil)
1 tablespoons wine vinegar
1 small clove garlic, very finely mashed
1/4 teaspoon prepared mustard
1/4 teaspoon sea salt
dash of pepper
In a small bowl or measuring cup mash the tomato to a paste and blend in the salt, pepper, and sugar. Set aside. In a skillet or stir fry pan heat the butter and toss in the fresh mussels and cook gently until they pop open and then take the mussels from their shells and set aside. Slice the green onions and the avocado. Place the nice variety of fresh greens into a large salad bowl along with the watercress. In a glass measuring cup whisk the dressing ingredients and toss into the greens along with the green onions and avocado slices.. To serve place the seasoned greens on plates and place the cooked mussels on the top of each one along with the tomato concasse. (tomato sauce!)
Recipe created 2019-03-10.
