Deliciously fresh: introducing mussels ceviche curtesy of Executive Chef Mark Longster at Cannery Restaurant. Who’s ready for a taste of the sea? A symphony of flavors featuring freshly harvested mussels marinated in a vibrant blend of lime juice, champagne, peppers and onions. Served on a bed of lettuce as part of a salad or as a canapé at your next summer gathering. Enjoy this colorful dish while soaking in the summer vibes.
Mussels Ceviche
Serves as many as needed
Ingredients:
Mussels
Champagne
Fine diced peppers
Fine diced red onion
Lime
Chopped parsley
Salt & pepper
Method:
- Steam mussels for 1½ to 2 minutes depending on the size of the mussels. Steam until they are just beginning to open.
- When done steaming, place them in an ice water bath to shock the mussels and stop “carry over cooking”.
- Remove the mussels from the shell and carefully place them in a bowl.
- Marinate mussels in the lime, champagne, peppers and onions overnight, with just enough liquid to cover the mussels.
- Before being severed, a dash of salt and pepper.
- This can be served in a salad or on a slice of cucumber as a canapé.
Tip:
Enjoy it with a glass of crisp Château des Charmes Sauvignon Blanc.
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