Mussel and Orange Salad

Mussel and Orange SaladIngredients

  • 1 – 2 dozen Greenshell Mussels
  • 1 tsp Dijon-style mustard
  • 1 large orange, juiced
  • 1 Tbsp grated orange rind
  • 1 tsp grated ginger
  • 1 Tbsp olive or walnut oil
  • 2 mandarins, peeled
  • 4 cups washed salad greens
  • 2 Tbsp chopped walnuts, lightly toasted


If the mussels are in their shells, remove the mussel meat from shell.  If the mussels are frozen as meat only, thaw the mussel meat.
In large bowl, mix mustard, 2 tablespoons of orange juice, ½ teaspoon rind and grated ginger then whisk in oil.
Add salad greens and toss well.
In a pan, heat remaining juice and rind.  Add mussels and simmer until warmed through for about 5 minutes.
Segment the mandarins and add to the mussels.
Divide greens between two plates and top each salad with half the mussels, discarding liquid in pan.
Serve garnished with the walnuts.

Serves 2

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