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| Sysco Canada > Home > Recipes > Entrees > Warm Curried Mussels, Endive & Bean Salad |
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| Warm Curried Mussels, Endive & Bean Salad |
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| Courtesy Of: Sysco Corporation |
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| Yield: 24 |
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| Ingredients: |
| Portico Simply greenshell mussels |
12 lb. (216 ea.) |
| Sysco Classic butter |
3 cups |
| Sysco Imperial curry powder |
2 tbsp. |
| Dry white wine |
1-1/2 qt |
| Sysco Imperial fish stock |
3 qt. |
| Sysco Classic white beans, cooked |
3 qt. |
| Sysco Imperial heavy whipping cream |
1-1/2 cups |
| Sysco Classic lemon juice |
4 tbsp. |
| Sysco Imperial pineapple slices |
9 ob. (72 each) |
| Sysco Natural fresh curly endives, cleaned, torn into pieces |
2 lb. 4 oz. |
| Haricot vert, cooked |
1 lb. 8 oz. |
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| Directions: |
1. Scrub mussels under cold running water; remove beards. Set aside.
2. Melt 8 ounce of the butter in large pot. Add curry powder; cook 2 minutes. Add wine and fish stock. Bring to boil and reduce liquid by half. Whisk in remaining 1 pound butter.
3. Add mussels to pot; cover and cook until each opens. Remove mussels and set aside. Add white beans, cream and lemon juice to cooking broth; keep warm.
4. Broil pineapple slices until lightly browned. For each serving: Arrange 3 pineapple slices atop 1-1/2 ounces endive on warmed plate. Top with 3 ounces white beans and 9 mussels in shells. Garnish with 1 ounce haricot vert scattered over salad. Moisten with some curry broth before serving.
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