Steamed Mussels with Alyssum and Tomato Fennel Relish
Servings 8 people
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.
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