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• Recipe Overview
• Ingredients
• Processes - Utensils
• Instructions

• Cuisine

  North American >> Canadian >> Canadian

• Dietary Style

• Source

  Genius Kitchen(food.com)

| 1. In a large stockpot or dutch oven combine the mussels, water and bay leaves. Bring to a boil over medium-high heat, cover and cook for 5 to 7 minutes or until the mussels open. Shake the pan occassionally during cooking to redistribute the mussels. | 2. Using a slotted spoon, remove the mussels that have opened and continue cooking the remaining mussels for 1 to 2 minutes longer. | 3. Strain the mussel liquid through several layers of dampened cheesecloth and reserve 2 tablespoons of the liquid. When the mussels are cool enough to handle, remove the meat from the shells and reserve. Discard the shells. | 4. Place the potatoes in a large saucepan and cover with cold water. Bring to a boil, cover, decrease heat to a simmer, and cook 15 to 20 minutes or until the potatoes are tender but not mushy. | 5. While the potatoes cook, make the salad dressing by whisking together the green onions, dill, mustard, vermouth, white wine vinegar, reserved 2 tablespoons mussel liquid, and olive oil in a small bowl. | 6. When the potatoes ae done, drain them, cool slightly, and cut in half. Pour on half the dressing and toss gently. | 7. Place the cherry tomatoes, mussels and remaining dressing in another bowl and toss. | 8. To serve, divide the spinach leaves among inidividual plates and spoon the mussel mixture in the center of the plate and top with the potato mixture. | ---------------------------------------------------------------------------

Estimated Nutritional Profile for Ingredients

Ingredient Name	Quantity	Unit	State	Energy (kcal)	Carbohydrates	Protein (g)	Total Lipid (Fat) (g)
mussel	4 1/2		scrubbed debearded	1755.4360000000001	75.3205	242.9034	45.723
water	1/2	cup		0.0	0.0	0.0	0.0
bay leaf	2			-	-	-	-
new potato	2			-	-	-	-
green onion	4			76.68	16.3016	2.7548	1.3348
dill	2	tablespoons	snipped	0.4784	0.0781	0.0385	0.0125
dijon mustard	2	teaspoons		-	-	-	-
chicken stock	2	tablespoons		10.8	1.0590000000000002	0.7559999999999999	0.36
white wine vinegar	2	tablespoons		-	-	-	-
extra virgin olive oil	2	tablespoons		-	-	-	-
cherry tomato	1	pint		-	-	-	-
spinach leaf	1	lb		131.5419	19.0963	16.4654	2.5855
salt pepper				-	-	-	-

- Means that suitable USDA nutrition profile could not be mapped for this ingredient-unit combination.