Caesar Salad with Mussels
2 lbs. Pier 33 Gourmet Mussels in Butter Garlic Sauce
1/8 cup white wine
3 slices bacon
2 slices white bread
salt to taste
2 tbsp. olive oil
1/2 anchovy fillet, finely chopped
1/2 clove garlic, finely chopped
1 tbsp. mayonnaise
1/2 head romaine lettuce, chopped
parmesan cheese, grated, to serve
1) Heat white wine in a large pot over medium heat. Add mussels, cover, and cook until steam comes out from under the lid and the shells are open, 6 minutes.
2) While the mussels are cooking, heat a pan over medium heat and fry bacon until crispy. Lift bacon with a slotted spoon from the pan and drain on paper towel.
3) In a small bowl whisk olive oil, anchovy, garlic, lemon juice and mayonnaise. Divide lettuce between 2 plates. Top with mussels, bacon, croutons and grated parmesan.
Known Health Risk: Consuming raw or undercooked seafood or shellfish may increase your risk of foodborne illness, especially if you have a medical condition. The cooking of such foods reduces the risk of illness.