Most of you don't eat beets or mussels on a regular basis, so this probably seems strange to you. I don't care - it's good! You can make it with canned mussels and prepared beets, or make both from scratch. The combination is interesting - sweetness of beets, and brininess of mussels go well together.
Ingredients
1 can mussels or 1 lb fresh mussels
2 large beets
1/2 onion or shallot, sliced thin
wine vinegar
olive oil
salt
Preparation
If you are using fresh mussels, clean the outsides well and steam in a large pot of water for a few minutes or until mussels open. Remove from shells and set aside. If using canned, just open the can.
For the beets, you have some choices. You can either peel them, wrap in tin foil, and bake at 350 for 45 minutes until soft, or you can slice them and cook them in butter in a large frying pan, adding water until they are completely soft. Either way, you should end up with a cooked beet than you can slice into matchsticks (julienne).
To finalize the salad, add mussels, onions, and beets into a bowl. Sprinkle with salt, add a large swig of olive oil and a small swig of vinegar. Taste and fix salt if needed. Serve!
1 can mussels or 1 lb fresh mussels
2 large beets
1/2 onion or shallot, sliced thin
wine vinegar
olive oil
salt
Preparation
If you are using fresh mussels, clean the outsides well and steam in a large pot of water for a few minutes or until mussels open. Remove from shells and set aside. If using canned, just open the can.
For the beets, you have some choices. You can either peel them, wrap in tin foil, and bake at 350 for 45 minutes until soft, or you can slice them and cook them in butter in a large frying pan, adding water until they are completely soft. Either way, you should end up with a cooked beet than you can slice into matchsticks (julienne).
To finalize the salad, add mussels, onions, and beets into a bowl. Sprinkle with salt, add a large swig of olive oil and a small swig of vinegar. Taste and fix salt if needed. Serve!
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