How To Make Steamed Mussel Canapés
Steamed Mussel Canapés served with herb mayonnaise, a roast pepper relish and a lime and mango relish. Delight in our Steamed Mussel Canapés recipe.
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Step 1:
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You will need
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for herb mayonnaise
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1 ½ tbsp mayonnaise
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½ tbsp parsley , finely chopped
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½ tbsp chives , finely sliced
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½ tbsp dill , finely chopped
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1 tsp minced garlic
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for roasted pepper relish
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1 ½ tbsp roasted red pepper , chopped
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1 tbsp roasted green pepper , chopped
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½ tbsp shallot , finely chopped
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1 tbsp basil , chopped
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½ tbsp balsamic vinegar
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1 tbsp olive oil
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salt and pepper
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for lime and mango relish
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2 tbsp mango , finely diced
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½ tbsp shallot , chopped
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2 slices of lime , finely diced
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1 tbsp coriander , chopped
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1 tbsp olive oil
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1 bunch of parsley for garnish
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18 large black or green mussels , scrubbed and cleaned
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1 sauce pan with lid
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3 teaspoons
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1 slotted spoon
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1 bowl
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1 tray
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Step 2:
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Prepare the mussels
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Place a large saucepan on the hob and pour in the mussels. Then turn to a medium heat and cover. Allow to steam for 7-10 mins you will see them begin to open, then re-cover the pan. Stir occasionally, with a slotted spoon. Finally transfer into a bowl.
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Step 3:
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Split the mussels
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Allow the mussels to cool before proceeding with this step. Now, take the mussels, split them in half and discard the top halves and release them from their beds, placing it back onto the bottom half of the shell. Then place them on a baking tray.
VIDEOJUG TIP: Any mussels that have not opened discard immediately.
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Step 4:
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Make the herb mayonnaise
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Into the bowl of mayonnaise add the parsley, chives, dill and the minced garlic. Stir it with a teaspoon until well mixed.
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Step 5:
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Make the pepper relish
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Into the bowl of red pepper introduce the green roasted pepper, balsamic vinegar, shallots, chopped basil, olive oil then salt and pepper. Then using your teaspoon, combine well.
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Step 6:
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Make the mango relish
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Add the chopped shallots into the bowl of mango add the diced lime, chopped coriander, olive oil and using your teaspoon combine well.
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Step 7:
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Garnish and Serve
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Spread a bed of parsley over a large serving tray and individually place the steamed mussel canapes, forming several rows. Spoon some herb relish over 5 of them and spoon some pepper relish over the next 5 and the lime and mango relish over the remaining 5.