Blue Mussels Nestled in the Shell
| Preparation: | 20 min |
| Marinating/Waiting: | 0 min |
| Cooking: | 7 min |
| Total: | 27 min |
servings
| Category: | Fish and Seafood |
| Subcategory: | Seafood |
| Source: | Metro |
Recipe ingredients
- 10 mussels
- 2 tsp. (10 mL) shallots, chopped
- 1 Tbsp. (15 mL) dry white wine
- 1 tsp. (5 mL) horseradish
- 2 Tbsp. (30 mL) gelatin
- 1/2 bunch watercress
- Few watercress leaves as garnish
- 10 sprigs fresh chervil
- Salt and pepper to taste
Preparation
Mussels
Wash mussels, scrubbing all grit from shells. In a deep pot, cook mussels, half the shallots, white wine and horseradish on high for 5 min. When shells open, cut out mussels and transfer to a plate. Cover with dissolved gelatin. Set aside. Reserve shells.
Watercress
Cut stems off and blanch watercress in boiling water. Gently squeeze out excess water. Chop coarsely, mix with remaining shallots and season to taste.
Place a small amount in each shell, top with a mussel and garnish with a watercress leaf and a sprig of chervil.
Suggestion
* We recommend Selection and Irresistibles products.
Metro encourages moderation in the consumption of alcohol. The sale of alcoholic beverages, as prescribed by law, is restricted to adults only. And, please, don't drink and drive!
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