Chilled Mussels topped with Tomato Beluga Lentil Salad
(Courtesy of celestialmusingsblog.com)
Ingredients
- 40 mussels, steamed open
- 1c Beluga lentils, cooked (small black lentils)
- 1 1/2 tablespoons minced shallots
- 1 tablespoon Dijon mustard
- 1/2 teaspoon kosher salt
- 1/4 teaspoon cayenne pepper
- 1/2c olive oil
- 1/2c wine vinegar
- 2c finely diced firm ripe tomatoes
- 1/2c finely minced parsley
Preparation
When mussels are cool enough to handle, remove them from the shells, and chill until ready to assemble. Separate shells in halves and rinse them clean (you can use a dishwasher for this).
Gently toss the hot lentils with minced shallots, Dijon mustard, kosher salt, cayenne, olive oil adn vinegar. Place in a refrigerator to chill. This can be made 1 day in advance.
When ready to assemble (1 hour before serving), gently toss the lentils with the tomatoes and parsley. Taste, and rectify seasonings if needed.
Place the cooked, chilled mussels on scrubbed half shells and top with a spoonful of lentil tomato salsa. Set on a platter. Keep chilled until ready serve, the top with finely chopped parsley and chives.
