© Maura McEvoy
Mussel and Sea Bean Salad
- SERVINGS: 4
Sea beans, also known as marsh samphire and glasswort, grow in the shallow waters along the Pacific and Atlantic coasts. They have crisp, spiky cactus-like leaves and stems and a briny taste.
- 1 cup dry white wine
- 1 cup water
- 4 garlic cloves, 3 smashed, 1 minced
- 2 tablespoons minced celery
- 2 tablespoons minced red bell pepper
- 1 small onion, thinly sliced
- 1 bay leaf
- 2 pounds mussels, scrubbed and debearded
- 1/2 pound sea beans (see Note), soaked in cool water for 30 minutes and drained, or thin green beans
- 1/4 cup extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 2 teaspoons minced tarragon
- 1/2 teaspoon Dijon mustard
- Salt and freshly ground pepper
- 2 cups shredded romaine lettuce
- In a medium saucepan, combine the wine, water, smashed garlic, celery, red bell pepper, onion and bay leaf and bring to a boil. Cover and simmer for 3 minutes. Add the mussels, cover and cook over high heat for 3 to 5 minutes; remove the mussels to a bowl as they open. Strain the cooking liquid and return it to the pan. Remove the mussels from their shells and transfer to a bowl.
- If using green beans, blanch them in the reserved mussel cooking liquid until bright green and tender, about 2 minutes. Remove the beans with a slotted spoon, pat dry and let cool completely. Cut the beans into 1 1/2-inch lengths.
- In a bowl, whisk the oil with the vinegar, tarragon, mustard and minced garlic. Season with salt and pepper.
- Add the sea beans or green beans to the mussels and toss with 3 tablespoons of the vinaigrette. Season with salt and pepper. Toss the romaine with the remaining vinaigrette; mound on plates, top with the mussel salad and serve.
Notes Sea beans are available at Melissa's Specialty Produce, melissas.com