This dish “originates” in Pointe Reyes CA.
Locals who enjoy freshly cooked mussels found it made for a fantastic picnic salad.
Mussels are marinated in the dressing during the hike (cooled)… greens travel seperately.
Ready for lunch break!
We enjoy sharing with family and guests. Makes a beautiful and tasty salad presentation.
Red Leaf Lettuce
Green Oak Leaf Lettuce
(Ingredients for Vinaigrette pictured)
2/3 cup olive oil
2 tablespoons Dijon Mustard
1/3 cup champagne vinegar
1 teaspoon fresh lemon juice
1/4 teaspoon minced fresh thyme
This recipe is so easy to make…
First prepare your mussels French Style- click here
Drain and cool mussels… after preparing per linked recipe above.
Add mustard to a mixing bowl, whisk in oil,. Add vinegar, lemon juice and seasonings whisking until smooth.
Shell mussels, reserve two full shells for each plate.
Add all mussels to the vinegarette, cover and refrigerate.
Wash and spin dry lettuce and slice celery chevrons.
This salad presents best when served on full size dinner plates.
This way everything can be staged nicely…
lay out your salads on the plates,
add the mussel shells
(mussels and dressing are added just prior to serving)
I like to prepare early afternoon on the day of my dinner party.
The arranged stacked plates
can go into refrigeration until just before serving when the mussels, vinegarette and final touches are added.
For a little additional color
I like to add
a couple of raspberries…