SALADS: For mussels lovers, this is a treat and also an alternative way to serve mussels without last minute cooking.

CURRIED MUSSEL SALAD:

3 lb. fresh mussels                                                      

1 cup each carrots & celery, cut in fine juliennes                               

½ a red onion, finely minced

dressing:

    1 cup mayonnaise                                       

    2 tsp. lemon juice

    ½ cup orange juice                                      

    2 tsp. sugar             

    ¼ cup chopped parsley                               

    3 tsp. curry powder

    1 tsp. cumin                                                

    salt and pepper to taste

lemon wedges to garnish

  

Fill a large pot with enough water to cover the bottom by about half an inch. Bring to a boil over high heat; then add in mussels. Cover pot, reduce heat to medium, and cook mussels for about 5 minutes, or until mussels have opened.

Drain into a large colander. When mussels are cool enough to handle, remove mussels from shells, discarding unopened ones, and transfer them to a large mixing bowl. Season with salt and pepper to taste and add in carrots, celery and onion. 

Combine dressing ingredients, whisking until smooth. Taste and adjust seasoning if necessary. Pour dressing onto the mussels and vegetables mixture, mixing until well combined.

Transfer mixture to a large serving platter lined with greens. Refrigerate a few hours before serving. Garnish with lemon wedges to serve.