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.
Grilled Vegetables & Mussel Pizza
