Layered Mussel Salad with Citrus Vinaigrette (Nova Scotia)

Not only is this mussel salad recipe healthy, it’s packed with delicious flavours. It can be featured as an appetizer, a side dish or be the main dish all on its own. The blend of mussels, fresh peppers and sweet basil is sure to become an all-time new favourite.

5 lbs Aqua Prime mussels (2.2 kg)
1 yellow pepper, diced
4-6 oz baby spinach (120-180 g)
1 oz sweet basil, chopped (30 g)
sea salt
black pepper, freshly ground

Citrus Vinaigrette:
2 tsp. Dijon Mustard (10 mL)
½ cup white wine vinegar (125 mL)
1¾ cup extra-virgin olive oil (400 mL)
2 oz fresh chives, chopped (15 g)
½ oz fresh tarragon, chopped (15 g)
2 limes, freshly juiced
2 lemons, freshly juiced
1 orange, peeled and puréed
sea salt
black pepper, freshly ground

For the Mussels:
Wash mussels in cold water, add to pot with one clove of finely chopped garlic, a handful of chopped green onions and a few oz of white wine. Bring to a boil for 3-4 minutes. Remove shells.

For the Vinaigrette:
Combine all ingredients and whisk together; season to taste.

To Serve:
Layer the spinach, peppers, basil and mussels and serve with the citrus vinaigrette.

Refrigerate for 15-20 minutes.