Scandinavian Barley Salad with Apples
Mussels are one of the lower mineral seafood options. They are an inexpensive and highly nutritious shellfish with a delicate taste of the sea. Today, mussels come already cleaned and there’s not too much to learn to be able to cook and enjoy them. This recipe is especially delicious when apples come into season in the fall and are very crisp.
Makes
Serving size
Ingredients
2½ cups water
1 cup pearl barley
1 large carrot, diced
1 medium turnip, diced
½ bunch fresh dill
1 pound mussels
2 cups water or low-sodium vegetable or chicken broth (broth was not included in nutritional analysis)
1 small red onion, diced
1 medium apple, diced (Golden Delicious, preferably)
¼ cup olive oil
1 tablespoon apple cider vinegar
Freshly ground pepper, to taste
¼ teaspoon smoked paprika
Sea Salt (optional)
Instructions
- Fill a medium saucepan with water. Heat to a boil and add barley. Reduce heat and simmer 15 to 20 minutes, or until tender.
- Remove from heat, drain any excess water, and cool.
- In a mixing bowl, add the carrot and turnip while the barley is cooking.
- Snip the dill over the veggies, using kitchen shears.
- Clean the mussels well, removing the “barb” or stringy part (make sure they are either closed or they close after a tap, to ensure they have not perished before cooking).
- Place a second saucepan over medium heat. Add water or broth, if using, and the mussels.
- Simmer the mussels over medium heat for 10 minutes, or until each mussel opens wide. When cooked, remove from heat and cool.
- In the same mixing bowl, add red onion, apple, cooled barley, oil and vinegar. Mix well.
- Remove the cooled mussels from their shells and add to the barley mixture. Mix again gently. Season with pepper and salt, if desired.
- Serve each portion with a dusting of smoked paprika.
Cooking Tip
If you buy your mussels from a reliable fish monger, you can store them in your fridge up to 24 hours before the make the recipes, provided they can breathe – e.g. not in an airtight bag. Frozen mussels are also becoming more readily available, so you can store until you are ready to make them. For less food waste, you can freeze your vegetable scraps and make your own low-sodium vegetable broth!
Recipe contributed by FamilyCook Productions
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