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Mussel Salad View Larger

Mussel Salad


  • 6 pounds mussels, scrubbed and de-bearded
  • 2 cups water or 2 cups white wine, optional
  • 4-6 cloves garlic, sliced
  • 5 pears, fresh, cored and diced, and tossed in juice of 1 lemon
  • 1 cup parsley, finely chopped
  • 1/4 cup mayonnaise
  • 1/2 cup Stonewall Kitchen Roasted Garlic Mustard
  • Arugula


  1. Bring garlic and wine to a boil. Add mussels and allow to steam for 1 minute or until they open. Remove from heat and discard any shells that did not open.
  2. Remove mussels from shells, reserving 2 or 3 in shells for garnish.
  3. Mix mayonnaise with Roasted Garlic Mustard. Combine mussels and pears with dressing. Stir with chopped parsley.
  4. Line outside of plate with arugula. Place salad inside and garnish with reserved mussels in shells.


In Stock

Roasted Garlic Mustard
Roasted Garlic Mustard Item: 120801 $6.50