Mussel and Rock Samphire Salad RecipeOrigin: Britain Period: Modern |
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Rock samphire, is a leafy vegetable and a member of the carrot family and is also known as 'sea bean'. It should not be confused with marsh samphire, a fleshy salt-talerant plant that looks a little like a small cactus and which is also edible. Ingredients
250ml dry white wine 
Mussel and Rock Samphire Salad Preparation:Method:MethodCombine the wine, water, crushed garlic, bell pepper, onion and bay leaf in a medium pan. Bring to a boil, reduce to a simmer, cover and cook for 3 minutes. Add the mussels, increase the heat and cook for 4 minutes. Remove any open mussels to a bowl and discard any that have not opened. Strain the cooking liquid and return to the pan. Remove the mussel meat from the shells. Cut the rock samphire in the reserved mussel cooking liquid for no more than 1 minute then drain and set aside. Now whisk together the oil, vinegar, tarragon, mustard and minced garlic then season with salt and black pepper. Mix together the rock samphire with the mussels and toss with 2 tbsp of the vinaigrette. Toss the lettuce with the remaining vinaigrette, arrange in a bowl, top with the mussel mixture and serve. |
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