Island Blue Mussel Salad with Brown Butter and Beet Vinaigrette and Chive Oil - Chef Jeff McCourt

Date 05/03/2012


  • ½ cup thin sliced Onion

  • 1 clove garlic, minced

  • 2 tbsp olive oil

  • 5 lbs Island Blue mussels

  • ¼ cup white wine

  • ½ cup sliced chives

  • 1 cup diced vine ripened tomatoes

  • ¼ cup capers

  • ¼ cup cilantro, chopped

  • ½ cup minced Pickled Red onion

  • 2 lemons zest and juice

  • White Truffle Oil, a splash, to taste (optional)

  • Salt and pepper, to taste

  • Watercress


In a medium sized pot, sauté the white onion and garlic in olive oil, til softened. Add the white wine and mussels. Cover and cook on high til the shells open, 5-7 minutes. Remove from the pot and allow to cool, remove from their shells and refrigerate in a bowl.

Combine the remaining ingredients in the bowl with the chilled mussels. Season to taste.

Fill a ring mold with the mussel salad in the centre of the plate top with Watercress and serve with the Brown Butter and Beet Vinaigrette and slices of fresh Baguette


Beet and Brown Butter Vinaigrette

Prepare Brown Butter

Chef’s Tip-Browning Butter

In a medium sized saucepan add ½ cup of butter. Watching carefully, the butter will melt completely. Next in the process the butter will begin to bubble-cooking out the water based liquid in the butter. The final stage is the foaming stage; this stage is very apparent in look and smell. It will start smelling very nutty. The foam will also start changing color slightly where you may see small brown bits- caramelized milk solids- come up through the foam. When this happens remove from heat and pour into metal bowl to cool.

Juice 2 large beets

In a small pot add beet juice and bring to the boil, reduce heat and add 2 tsp of Cornstarch thinned with just enough water. Thicken the juice slightly. Remove from heat and whisk in brown butter.

Add a splash or two of Red Wine Vinegar and season with salt and lots of fresh ground pepper.

Chive Oil

In a blender combine 2 cups of rough chopped Chives. Add enough canola oil just to cover chives. Puree thoroughly and transfer to a small saucepot. On medium heat bring to a boil just til oil seperates. Do not over cook. Strain through fine mesh strainer and cool.

Keep refrigerated.

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