These mussels make an elegant and alluring cold appetizer that will stretch to feed a crowd. The classic combination of fennel and tomatoes is enlivened with a floral vinegar, prepared in advance. Alyssum has a peppery, anise-like flavor and, like fennel, pairs well with tomatoes.
All in the family
Alyssum is related to the cabbage family Brassiceae, so you might also substitute kale flowers in this recipe. Brassicas have been shown to have a positive role in the prevention of cancer.
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Steamed Mussels with Alyssum and Tomato Fennel Relish
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Ingredients
Floral vinegar
- 8 to 10 mixed edible flower heads such as marigold, calendula, viola, bachelor’s buttons, and alyssum
- 1/3 cup apple cider vinegar
- 1/2 cup very finely diced fennel reserve stalks
- 1/2 cup very finely diced tomato
- 1 tsp extra-virgin olive oil
- 2 Tbsp Floral Vinegar
- 1 Tbsp fennel fronds
- 2 tsp chopped mint
- 1/4 tsp salt
- 1/2 tsp black pepper
- 1 lb mussels scrubbed, beards removed
- 20 to 30 alyssum flower sprigs for garnish
Instructions
- For Floral Vinegar, in Mason jar, combine edible flowers and vinegar. Close lid and store in a cool, dark place for 24 hours.
- Combine fennel, tomato, olive oil, 2 tbsp Floral Vinegar, fennel fronds, and mint. Season with salt and pepper and set aside to allow flavours to meld while you prepare mussels.
- In large pot, place reserved fennel stalks and 8 cups boiling water. Add mussels, cover, and steam for 1 to 2 minutes until shells have opened. Using large, slotted spoon, remove mussels to large plate or bowl. Discard any mussels that do not open.
- Remove one side of shell of each mussel and top the shell containing the meat with tomato fennel relish. Place on large serving platter and garnish each mussel with a sprig of alyssum.
Recipe Notes
Per serving: 118 calories; 14 g protein; 4 g total fat (1 g sat. fat); 6 g total carbohydrates (1 g sugars, 1 g fibee); 479 mg sodium
