RECIPE

© Maura McEvoy

Mussel and Sea Bean Salad

• Recipe by Vaughn Perret and Charles Leary

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.

• Fast
• Healthy

Ingredients

1. 1 cup dry white wine
2. 1 cup water
3. 4 garlic cloves, 3 smashed, 1 minced
4. 2 tablespoons minced celery
5. 2 tablespoons minced red bell pepper
6. 1 small onion, thinly sliced
7. 1 bay leaf
8. 2 pounds mussels, scrubbed and debearded
9. 1/2 pound sea beans (see Note), soaked in cool water for 30 minutes and drained, or thin green beans
10. 1/4 cup extra-virgin olive oil
11. 2 tablespoons white wine vinegar
12. 2 teaspoons minced tarragon
13. 1/2 teaspoon Dijon mustard
14. Salt and freshly ground pepper
15. 2 cups shredded romaine lettuce 

Directions

1. 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.
2. 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.
3. In a bowl, whisk the oil with the vinegar, tarragon, mustard and minced garlic. Season with salt and pepper.
4. 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, 800-468-7111.