Mussel and Quail Egg Salad

Name: Mussel and Quail Egg Salad
Yield: Serves 6
Ingredients: 5 tablespoons walnut oil; 6 quail eggs; 3 kg (6 lbs) mussels, scrubbed and rinsed; 1 shallot, peeled and chopped; 100 mls (4 oz) dry cider; a few parsley stalks or celery tops; 2-3 teaspoons grain mustard; 4 leeks, split, rinsed and cut into julienne strips; salt; 4 Savoy cabbage leaves, rinsed, ribs removed, and shredded; 1 tablespoon cider vinegar; pepper

Preparation info

Serves
6

Difficulty
Medium

Appears in

Modern Classics

By Frances Bissell

Published 2000

About

Ingredients

3 kg (6 lbs) mussels, scrubbed and rinsed
100 mls (4

Gluten-free

Method

Tug the byssus, or beard, from the mussels and discard any that remain open. Put the mussels in a lidded saucepan, with the cider, shallot and parsley or celery for flavouring. Put the lid on and cook until the mussels open. This takes only a few minutes.

Strain the liquid through a very fine sieve and put to one side. Tip the mussels into a colander and shell them when cool enough to h