Ingredients: bouchot mussels, dry white wine, garlic, butter lettuce, red leaf lettuce, oak leaf lettuce, celery, grapeseed oil, curry, harissa, white vinegar, whipping cream. Salt and pepper.
Prepare the lettuces: wash thoroughly and spin dry to ensure crispness.
Place the cleaned mussels in a stewpot with garlic pieces and white wine. Cook until they open. Discard any that remain closed. Remove the top shell and keep the mussels warm.
Cut the celery into wedges.
Prepare the vinaigrette by whisking grapeseed oil, white vinegar, salt, and pepper. Add a pinch of curry and a pinch of harissa, then incorporate the whipping cream.
Arrange the lettuces artfully on plates and add the celery wedges.
Distribute the mussels evenly over the salads.
Drizzle the vinaigrette over the mussels just before serving for the freshest flavor.
