Palm and Mussel Remoulade

Name: Palm and Mussel Remoulade
Yield: 2
Ingredients: 1/2 cup of American spinach; 1/2 cup of curly-leaf spinach; 1/2 cup of radicchio or endive; 6 mussels; Salt and black pepper to taste; 1 tablespoon of olive oil; 200 g of palm heart; Remoulade sauce; 3 egg yolks; 250 ml of sunflower oil; 1 tablespoon of Dijon mustard; 2 tablespoons of chopped chives; Salt and black pepper to taste; Juice of 1/2 lemon

1
1/2 cup of American spinach
2
1/2 cup of curly-leaf spinach
3
1/2 cup of radicchio or endive
4
6 mussels
5
Salt and black pepper to taste
6
1 tablespoon of olive oil
7
200 g of palm heart
8
Remoulade sauce
9
3 egg yolks
10
250 ml of sunflower oil
11
1 tablespoon of Dijon mustard
12
2 tablespoons of chopped chives
13
Salt and black pepper to taste
14
Juice of 1/2 lemon

Ingredients

1
1/2 cup of American spinach
2
1/2 cup of curly-leaf spinach
3
1/2 cup of radicchio or endive
4
6 mussels
5
Salt and black pepper to taste
6
1 tablespoon of olive oil
7
200 g of palm heart
8
Remoulade sauce
9
3 egg yolks
10
250 ml of sunflower oil
11
1 tablespoon of Dijon mustard
12
2 tablespoons of chopped chives
13
Salt and black pepper to taste
14
Juice of 1/2 lemon

Directions

1
Wash the green leaves and reserve
2
Season the mussels with salt and pepper
3
In a frying pan, place the olive oil and mussels
4
Let it cook for one minute on each side. Reserve
5
Cut the palm heart into fine strips in the direction of its length
6
Mix it with the remoulade sauce [recipe follows]
7
To serve, transfer the palm heart to the plate [use a ring if you want to achieve the rounded shape]
8
Place the grilled mussels on top
9
Next to it, arrange the green leaves
10
Remoulade sauce
11
In a bowl, beat the egg yolks with sunflower oil, which should be incorporated gradually, forming a mayonnaise
12
Add the remaining ingredients, mix, and reserve.