Fresh Mussel Salad on a Bed of Lambs’ Lettuce

Name: Fresh Mussel Salad on a Bed of Lambs’ Lettuce
Yield: Serves 4
Ingredients: 1 kg/2¼ lb mussels; 50 g/2 oz shallots, chopped; 300 ml/½ pint fish stock; 1 sprig fresh thyme; 2 sprigs fresh parsley; 150 ml/¼ pint double cream; 1 dessertsp Dijon mustard; 150 ml/¼ pint dry white wine; 115 g/4 oz lambs’ lettuce; 25 g/1 oz fresh chives, finely chopped; 1 carrot, cut into julienne; 150 ml/¼ pint yoghurt

Preparation info

Serves
4

Difficulty
Easy

Appears in

A Feast of Fish

By Ian McAndrew

Published 1989

About

Ingredients

1 kg/2¼ lb mussels
1 sprig fresh thyme

Fish course
Pescatarian
Gluten-free

Method

Prepare the mussels.

Place the herbs, shallots, fish stock and white wine in a large saucepan and bring to the boil. When boiling, add the mussels, cover with a tightly-fitting lid and cook over a high heat until the mussels have opened. When ready, remove the mussels from the liquor and allow to cool. Discard any that are not open.