3 lb 5 oz mussels
1/2 cup white wine
various salad leaves (rocket, cos lettuce, endive, etc.)
2 oz black flax seeds
For the vinaigrette:
3/4 cup walnut oil
4 tbsp cooking water
2 tbsp rice vinegar
1/6 oz mustard seeds
Wash the mussels well and steam with the wine, thyme, bay leaf until they open up. Drain, keeping the cooking water and remove from their shells.
Prepare the vinaigrette by mixing all the ingredients well and dress all the salad leaves. Pick out the grains from the pomegranate and crush half of them in the blender. Add 1 tbsp walnut oil to the resulting juice.
Fry the flax seeds in a skillet with a little extra virgin olive oil until crisp. Over the base of the plate, drizzle a little of the granada-flavored oil and the vinaigrette. Top with the salad leaves and the warm mussels. Sprinkle with pomegranate grains, flax seeds and Maldon salt.
Recipe courtesy of Spain GourmeTour magazine