Layered Mussel Salad



5 lbs AquaPrime mussels, steamed*, shelled and cooled 2.2 kg
1 yellow pepper, diced 1
4-6 oz baby spinach 120g - 180g
1 oz sweet basil, chopped 30 g
  salt and pepper to taste  

Citrus Vinaigrette

2 tsp Dijon Mustard 10 ml
1/2 cup white wine vinegar 125 ml
1 3/4 cup extra virgin olive oil 400 ml
2 oz chives, chopped 15 g
1/2 oz tarragon, chopped 15 g
2 limes, juiced 2
2 lemons, juiced 1
1 orange, peeled and puréed 1
  salt and pepper to taste  


Layer the spinach, peppers, basil and mussels and serve with the citrus vinaigrette.

*To steam mussels: wash mussels in cold water, add to pot with one clove of finely chopped garlic, a handful of chopped green onions and a few oz of white wine. Bring to a boil for 3 to 4 minutes.

Combine all ingredients and whisk together; season to taste.
Refrigerate for 15 to 20 minutes.