in France

Mussel salad Rochelaise

updated

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Ingredients for 4 servings:

  • 1 kg mussels
  • 1 celery, its insides (celery heart)
  • 1 lemon(s)
  • 300 ml mayonnaise
  • 2 tbsp, heaped chervil leaves
  • 1 tsp, heaped Dijon mustard, hot
  • Cayenne pepper
  • salt and pepper

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 5 minutes; Total time approx. 25 minutes

a recipe from the Atlantic coast of France

Clean the mussels and wash them under running water. Open the mussels in a saucepan over high heat; let them cool and then remove the meat. Mix the mayonnaise with the mustard and cayenne pepper, along with 1 tablespoon of the mussel stock. Wash and finely chop the inside of the celery, drizzle with lemon juice, season with salt and pepper, and add the finely chopped chervil leaves. Mix the celery, the shelled mussels, and the mayonnaise together. Arrange the salad on a platter and garnish with a few chervil leaves. Serve the salad cold.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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