Lovers of delicious salads, enjoy this recipe for coconut salad and mussels with Ti Pavez, seaweed vinaigrette by Véronique Chapacou.
Ingredients for 4 people
200 g of Ti Pavez with raw milk 400 g shelled Paimpol coconut shells 1 bouquet garni 1 kg of bouchot mussels from Brittany
3 tablespoons cider vinegar 3 tablespoons of olive oil 4 tablespoons of rapeseed oil 1 tablespoon dehydrated seaweed flakes (nori, sea lettuce, dulse) 3 tablespoons mussel cooking water Salt and pepper Clean the mussels, put them in a large pot, add a little water and cover. Heat over high heat and shake the pot from time to time. Remove from the heat as soon as the mussels are open, drain them and reserve the cooking juices. Let the mussels cool and then remove the shells. Prepare the vinaigrette by mixing all the ingredients. Season and let stand at room temperature. Pour the Paimpol Commies in a large stewpot. Add the bouquet garni and cover generously with cold water. Bring to a boil, then cover and lower the heat. Cook for about 30 minutes over medium heat. Drain the coconuts, remove the bouquet garni. In a large salad bowl, mix the warm coconut, mussels and cheese cut into small cubes, add the vinaigrette. Mix and set aside at room temperature for about 15 minutes.
Serve warm or cold.
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