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Horseradish Mussel Bowls

1/2 pound good quality medium sized smoked mussels
2 hothouse cucumbers, cut into thick (1/2") slices
1/4 cup creme fraiche
1/4 cup prepared horseradish
1 tbsp. minced onion
chopped chives
salt & pepper

  1. Scoop out half of the seeds of each cucumber slice to form a little bowl.
  2. Cut the larger mussles in half; leave tiny ones whole.
  3. Combine creme fraiche, horseradish & onion. (For a thicker dressing, you can squeeze some of the water out of the horseradish, but I just used it as-is from the jar. You could also use fresh horseradish.) Toss with mussels.
  4. Place one mussel or mussel half in the "bowl" of each cucumber slice. Dress with chives, salt & pepper.
 

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