Grilled Vegetables & Mussel Pizza



Chef:
Alain Bossé / Kaija Lind
Source:
The Kilted Chef / Aquaprime Mussel Ranch

Ingredients: 

Simple Mussels
1 lb Aquaprime Mussel
¼ cup Jost L’Acadie Blanc
Two pieces flat bread
2 oz Goat Cheese
2 oz Arugula
Grilled Vegetables
8 Asparagus
½ Red Onion, sliced
1 Yellow Pepper, julienned
2 Portobello Mushrooms, sliced
2 tbsps Olive Oil
1 tbsp Balsamic Vinegar
½ tsp Sea Salt
¼ tsp Black Pepper
2 tbsp NS Honey
Balsamic Vinegar Reduction
1 cup Balsamic Vinegar
¼ cup Wild Blueberry

Method: 

Mussels

  • Place the mussels in a mediumsized pot, add the wine, cover and place over high heat and cook for 3 to 4 minutes or until the mussels open
  • Remove the mussel meat from the mussels and let rest

Grilled Vegetables

Toss the vegetables in olive oil, balsamic vinegar, sea salt, ground pepper, and honey. Grill on a flat grill or barbecue until the edge starts to char, 4 to 5 minutes. Let rest.

Balsamic Venegar Reduction

Place balsamic vinegar in a small pot with the blueberries and bring to a boil then turn the heat to low and reduce until it is thick enough to coat the back of a spoon.

Assembley

Top the flat bread with grilled vegetables, mussel meat, and goat cheese and place under the broiler for 3 to 4 minutes to warm up. Finish with a handfull of arugula drizzled with a wild blueberry balsamic vinegar reduction.