Mussels are rinsed, beards cut off, placed in covered pot of boiling wine and water. [Normally I’ll sautee shallots, garlic and mushrooms before bringing liquid to boil, but this salad will provide plenty of zest and zing.] In about five minutes the shells open, the meat dug out and set aside.
Add juice of a meyer lemon (or lime) and olive oil in glass bowl. Minced garlic, thin Italian Tropea onion slices and cut up tomatoes are added along with herbs, pepper and red cayenne pepper. Lots of sweet basil is cut up and then the mussels added.
Instead of mussels I’ve also regularly used left over roast chicken. Another lovely choice is line-caught king salmon from Saturday market.
Good times at the Gastil-Buhl table.