Difficulty: 2
This vibrant seafood salad draws from the expertise of the Scotto Sisters in their acclaimed La Cuisine des Parfums, blending fresh lemongrass with mussels for an aromatic, trusted dish enjoyed by home cooks and chefs alike.
Scrape, trim, rinse, and drain the mussels. Place in a pot over high heat and cook until they open, stirring occasionally.
Drain the mussels, shell them (reserving a few whole), and transfer to a salad bowl. Strain their juice into a saucepan and reduce by two-thirds. Let cool.
Discard tough lemongrass leaves and slice tender bulbs into thin oblique rings.
Rinse the lime and grate its zest into a bowl. Add 4 tablespoons mussel juice, pressed garlic, sliced chili, and oil. Whisk into a vinaigrette and pour over mussels. Mix and marinate 30 minutes or refrigerate for hours.
To serve, arrange mussels in a deep dish. Thinly slice onions and shallots into rings; sprinkle over mussels. Surround with mixed greens and garnish with cilantro leaves.
Optional: Add chopped mint leaves for extra freshness.
Source: La Cuisine des Parfums. Scotto Sisters. Editions du Chêne.
