Steamed Mussels with Blueberry Vinaigrette


Blueberry Vinaigrette Dressing
1/2 teaspoon (2 ml) Dijon mustard
1/2 teaspoon (2 ml) salt
1/4 teaspoon (1 ml) fresh ground black pepper
1 clove of garlic
1/3 cup (75 ml) balsamic vinegar
1/3 cup (75 ml) maple syrup
1/2 cup (125 ml) wild blueberry juice
2/3 cup (125 ml) vegetable oil

Steamed Mussels (Indian Point Marine Farms Ltd.)
1 pound of mussels
1/2 cup NS white wine (preferably Muscat)
2 chopped green onions
1 clove of garlic, finely chopped.


Blueberry Vinaigrette Dressing
In a mixing bowl, add mustard, salt, pepper and garlic. Crush the garlic while mixing the ingredients.

Add balsamic vinegar, maple syrup, blueberry juice and oil. Whisk until it emulsifies. Refrigerate for 30 minutes. For best results, make the previous day. (This vinaigrette is versatile in that it can be used for dressing a salad, or to garnish mussels on the half shell as an hors d'oeuvre.) 

Steamed Mussels  (Indian Point Marine Farms Ltd.)
In a small pot, place 1 pound of mussels, ½ cup NS white wine (preferably Muscat), 2 chopped green onions, 1 clove of garlic, finely chopped. Cover and steam for 3 to 5 minutes on high heat until the mussels open.

Allow to cool for a bit, then remove the mussels from the shells. Break the shells in half and place on a serving platter. Put one mussel in each half shell then top with the vinaigrette. Garnish with chopped chives and lemon zest. 

Steamed Mussels with Blueberry Vinaigrette

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