Steamed Mussels with Alyssum and Tomato Fennel Relish
Servings
8people
Servings
8people
Ingredients
Floral vinegar
  • 8 to 10 mixed edible flower headssuch as marigold, calendula, viola, bachelor’s buttons, and alyssum
  • 1/3cup apple cider vinegar
  • 1/2cup very finely diced fennelreserve stalks
  • 1/2cup very finely diced tomato
  • 1tsp extra-virgin olive oil
  • 2 Tbsp Floral Vinegar
  • 1 Tbsp fennel fronds
  • 2tsp chopped mint
  • 1/4tsp salt
  • 1/2tsp black pepper
  • 1lb musselsscrubbed, beards removed
  • 20 to 30 alyssum flower sprigsfor garnish
Instructions
  1. For Floral Vinegar, in Mason jar, combine edible flowers and vinegar. Close lid and store in a cool, dark place for 24 hours.
  2. 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.
  3. 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.
  4. 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