Bekah whipped up a fabulous mussel recipe to showcase our Hollander & de Koning mussels. This side dish has great flavors from all the fresh herbs to the use of the mussels' liquor. Make sure to use plump mussel meats like Hollanders for a nice mouthful.
Yields 6 cups
2 lb Hollander and Dekoning mussels, rinsed
1 can navy beans, drained and rinsed (low sodium if possible)
2 large shallots, minced
1 clove garlic, minced
2 tbsp olive oil, divided
½ cup dry sherry
½ small red onion, diced
¼ cup red pepper, diced
¼ cup yellow pepper, diced
2 tbsp chopped tarragon
1 tbsp chopped parsley
1 tsp sherry vinegar salt and pepper to taste
In a large deep skillet or wide pot, heat 1 tbsp of olive oil over medium heat. Add garlic and shallot and cook until tender and translucent. Add the mussels and stir to coat, then add the sherry and cover to steam the mussels open. Once the mussels are open, transfer to a separate dish to cool.
In a separate bowl, add the beans, herbs, veggies, oil, and vinegar. After the mussels cool, pick the meats and add to the bean mixture. Stir gently to incorporate, and season with salt, pepper, and the remaining liquor from the mussels.
Serve warm or chill in an airtight container. The salad can be served over a bed of greens as a first course, or placed on top of crostini for an elevated hors d’ oeuvre. Or, it can be eaten straight out of the container just like Connie likes to do!
