Diabetic (alt.food.diabetic) This group is for the discussion of controlled-portion eating plans for the dietary management of diabetes.

Reply
 
LinkBack Thread Tools Search this Thread Display Modes
  #1 (permalink)   Report Post  
Old 15-10-2004, 01:39 AM
Hahabogus
 
Posts: n/a
Default Mussel Salad with Green Beans


Salade de Moules aux Haricots Verts
Mussel Salad with Green Beans

Serves 4

salt
1 pound string beans, trimmed
1 tomato
1 1/2 pounds mussels
1 tablespoon unsalted butter
4 shallots, peeled and chopped fine
1/4 cup dry white wine
1/4 cup Vinaigrette (see below)
1 tablespoon chopped parsley

1. Bring 2 quarts of salted water to the boil, add the string beans,
and cook until tender - about 4 minutes. Drain the beans and plunge
them into ice water to cool them. Drain them again and set them aside.

2. Cut a conical plug from the stem end of the tomato and discard.
Blanche the tomato in boiling water for 10 seconds, drain it under cold
water and peel off the skin. Cut the tomato in half, squeeze out and
discard the juice and seeds, and chop the pulp in 1/4-inch cubes.

3. Squeeze each mussel in your hand, pushing the top and bottom of the
shelf in opposite directions, and discard those that open. Scrub the
mussels to remove the beards, and wash them in 2 or 3 changes of water.

4. In a large pot, melt the butter. Add half the chopped shallots and
sauté them lightly for 2 minutes. Add the mussels and the wine, and
cook, covered, over high heat until the mussels open - about 3 minutes.

5. Remove the mussels from the shells. Remove the small tough membrane
from each of the mussel meats. In a bowl, mix the string beans,
mussels, diced tomato, and the remainder of the shallots with the
Vinaigrette.

6. Serve sprinkled with the chopped parsley.


Vinaigrette
Basic Vinaigrette

Yield: 1 cup

1 ample tablespoon chopped onion
2 teaspoons Dijon mustard
1/4 cup vinegar, tarragon vinegar preferred
1/2 teaspoon salt
1/8 teaspoon pepper, fresh ground
2 drops Tabasco sauce
1/4 cup olive oil
1/2 cup peanut oil (or another salad oil)

1. In a bowl, crush the chopped onion to a purée with a fork. Add the
mustard, vinegar, salt, pepper, and Tabasco, and whisk until blended.

2. Beat the oils gradually. Taste and adjust the seasoning.

Note: This vinaigrette may be prepared in advance. But, if it is, omit
the onion. Just before serving, add the onion. Then thoroughly mix
again.

--
Starchless in Manitoba.

Reply
Thread Tools Search this Thread
Search this Thread:

Advanced Search
Display Modes

Posting Rules

Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are On


Similar Threads
Thread Thread Starter Forum Replies Last Post
which to you prefer, green papaya or green mango for salad? ImStillMags General Cooking 1 12-06-2014 11:48 PM
Chicken And Grape Salad With Green Beans Glasshousejohn Recipes (moderated) 0 23-02-2006 04:14 AM
Carrot Salad With Orange, Green Olives, And Green Onions yankeegirL425 Recipes (moderated) 0 31-08-2005 04:15 AM
Niçoise Potato Salad with Tiny Green Beans Duckie ® Recipes 0 07-07-2005 06:03 PM
Chicken-Penne Salad with Green Beans Gladys Dinletir Recipes (moderated) 0 17-01-2005 05:59 PM


All times are GMT +1. The time now is 12:39 PM.

Powered by vBulletin® Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
Copyright ©2004-2020 FoodBanter.com.
The comments are property of their posters.
 

About Us

"It's about Food and drink"

 

Copyright © 2017