Braised Trumpet Royale Salad with Bouchot Mussels and Harissa Vinaigrette

Name: Braised Trumpet Royale Salad with Bouchot Mussels and Harissa Vinaigrette
Yield: Serves 6
Cuisine: French
Ingredients: Pinch salt; 4½ pounds (2 kg) Bouchot mussels; 2 cloves garlic, smashed; ½ fennel bulb, thinly sliced; 1 small yellow onion, sliced; 3 tablespoons grapeseed oil, plus more for sautéeing; 6 large Trumpet Royale mushrooms; 1 cup (250 ml) dry white wine; 2 bay leaves; 2 sprigs thyme; Salt and freshly ground black pepper; 8 sprigs thyme; 3 tablespoons grapeseed oil; 2 tablespoons lemon juice, plus more to taste; 4 tablespoons Harissa Oil; 2 cups (450 ml) White Chicken Stock; 2 tablespoons almond oil; 4 tablespoons (25 g) lightly toasted almond slices; 1 ripe Asian pear, peeled and cut in 1-inch (2.5 cm) cubes, tossed lightly with grapeseed oil; 1½ tablespoons minced chives; Food-safe flowers; 6 slices Ibérico ham or prosciutto

Preparation info

Serves
6

Difficulty
Easy

Appears in

Gabriel Kreuther

By Gabriel Kreuther

Published 2021

About

This dish is a song to the wonderful, meaty Trumpet Royale mushroom and to using mussels in an unusual way. The mushrooms have a great texture, both delicate and chewy, and serve as a bed for a mussel salad. Bouchot mussels are small, intensely flavored, and sweet.

Ingredients

For the Bouchot Mussels

4½ pounds (2 kg) Bouchot mussels
Pinch salt

Europe
France
Mediterranean
Microwave
Gluten-free

Method

Soak the mussels in cold water with a good pinch of salt to purge them. Remove any large beards from the mussels, and discard any broken ones or ones that don’t close.

In a large pot over medium-high heat, add the oil and sweat the onion, fennel, and garlic until translucent. Turn the heat to high and add the mussels, thyme, and bay leaves and stir. Add the white wine and cover the pot