What on earth do I do with these two jars of mussel salad?
A well-meaning co-worker gave me a jar of mussel salad, which broke on the way home, so I was off the hook, hating to throw away food, like I do, but not craving to eat mussel salad. Stupid me, I lied the next day and told co-worker that I loved it. So he gave me two more jars.
I still have that hating to throw away food thing. These two jars of mussels in vinaigrette are sitting in the cupboards of my cubicle. *sigh*
I'm thinking I might make a marinara sauce, throw in some anchovies, and then when the sauce is just about done, add some chopped parsley and the mussels. Or maybe a variation on tapenade, with the mussels rounding out (okay, I'm not sure if these mussels can really do any rounding out) the tuna. But if anyone else has any other bright ideas, tell me. PLEASE.
Food guilt, oy.
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5 Comments:
Since it is in a vinagrette, I would not put them in a sauce. It would throw it off completely. Toast some bread, chop some olives maybe shred some cheese (romano, parmigiano) and make a bruschetta of sorts.
nelson5757 at 2:06PM on 05/14/08
That sounds really good. THANK YOU!
LadyMarmalade at 2:55PM on 05/14/08
I agree with nelson5757. Keep it simple - the flavor with mussels and vinaigrette can skew itself oddly very quickly, combined with other things.
I'd simply use them as part of an antipasto set-up. A large platter with piles arranged of the mussels, some roast peppers, slices of good ham of whatever sort you prefer, celery or fennel strips, maybe a white bean salad, and perhaps even some shrimp gently poached in white wine. Fresh bread to accompany with either good butter or garlic-flavored olive oil for dunking . . . pernod with water to go with it . . . that makes a nice light easy supper. Add cheesecake for dessert and I'd be thrilled.
Reminds me of a saying: Bread of a day, wine of a year, a friend of thirty years.
Where mussels in vinaigrette fits in I don't know but I'm sure it does. :)
Karen Resta at 2:57PM on 05/14/08
That sounds great. I've been planning a tapas/antipasto party for a while and I never thought of including the mussels, but maybe I'll include them I just made a batch of cannellini with sage which would be great for the white bean salad you mentioned. Thanks!
LadyMarmalade at 3:51PM on 05/14/08
I'd use them in an Italian seafood salad.
Lightly poach some fresh shrimp (about a pound), some sliced squid ( calamari), maybe a few scallops.
Slice up a couple of stalks of celery, add some sliced carrots, and a container or two of cherry tomatoes.
Toss with a fresh vinaigarette with a couple cloves of finely chopped garlic and Voila !
Serve on a bed of crisp lettuce and you have a refreshing appetizer that's good anytime of year.
Grifola frondosa at 4:05PM on 05/15/08