City Palate

The Harvest Issue - September October 2017

Mussel, Pomegranate and Walnut Salad
Nov/Dec 2008

Vinaigrette

Grainy mustard
Champagne or other white wine vinegar
Walnut oil
Salt and pepper (or buy a quality vinaigrette and whisk in some grainy mustard)

Salad
4 lb mussels
4 oz white wine
Sprigs of fresh thyme
1 bay leaf
1 pomegranate, opened and de-seeded
Walnut oil
½ c. toasted walnut pieces
Maldon salt

Make the vinaigrette: whisk grainy mustard with champagne or other white wine vinegar and whisk in enough walnut oil to emulsify the dressing. Salt and pepper to taste. Reserve.

Wash the mussels and steam them with the wine, thyme and bay leaf until they open. Drain and remove them from their shells. Reserve and keep warm. Blend about half the pomegranate seeds in a blender with 1 to 2 tablespoons walnut oil. Reserve.

Toss the salad greens with some of the vinaigrette.

Drizzle 4 plates with the pomegranate walnut oil blend, top with greens and warm mussels and sprinkle with the remaining pomegranate seeds, walnut pieces and Maldon salt. Serves 4.

Seafood