Mussel Pissaladière

Menu Part: 
Entree
Cuisine Type: 
French
Serves: 
4

Pissaladiere, is generally an anchovy onion tart with courgette and kalamata olives. This rendition is made with fresh steamed and shelled mussels, nicoise olives, cherry tomatoes and basil leaves.

Ingredients

Crust:
1 1⁄4 cups flour
1⁄2 tsp. salt
2 oz. chilled butter, cut into pieces
2 tbsp. olive oil
2 tbsp. water

Topping:
3 tbsp. olive oil
2 1⁄2 lb. onions, thinly sliced
3 garlic cloves, minced
1⁄2 tsp. thyme
Salt and pepper, to taste
1⁄2 pt. cherry tomatoes, halved
2 dozen farmed mussels, steamed and shelled
1⁄2 cup niçoise olives
Slivered fresh basil leaves

Steps

1. For crust: Mix flour and salt in food processor. Add butter and oil and process until mixture forms coarse meal. Add water, a little at a time, until dough starts to hold together.

2. Form dough into a disk; wrap and chill at least 2 hr.

3. For filling: Heat 21⁄2 tbsp. oil in a large, heavy sauté pan over med.-low heat. Add onions, garlic, and thyme. Cook until onions are tender and caramel­ized, about 45 min. Increase heat, if necessary, to evaporate liquid. Season with salt and pepper; cool.

4. Preheat oven to 425°F. Lightly grease large baking sheet. Roll out dough to 12-in. square and place on sheet. Pinch dough to form a rim around the edges. Spread onion filling evenly on top.

5. Bake pissaladière 30 min., or until golden and crisp.

6. Heat remaining 1⁄2 tbsp. oil in a sauté pan. Add tomatoes and mussels; sauté 1 min. Stir in olives to heat through.

7. Arrange tomatoes, mussels, and olives on top of pissaladière. Garnish with basil.

More From FoodService Director

Ideas and Innovation
coffee shop trailor graphic

A familiar face is coming to the roads of Rutgers University this fall: the Starbucks mermaid. The New Brunswick, N.J.-based school is testing a Starbucks truck throughout the upcoming semester, NJ.com reports . The company began testing trucks on college campuses in 2014, and now has mobile locations at Arizona State University, James Madison University in Virginia, East Carolina University in North Carolina and Sacramento State in California.

The trucks will serve the full lineup of Starbucks beverages that’s available at the outlet’s brick-and-mortar location at Rutgers,...

Industry News & Opinion

A study from Virginia Tech has found a connection between school meal participation and obesity in students. From data that predates the Healthy, Hunger-Free Kids Act , the findings raise questions over whether nutrition standards go far enough.

The research evaluated data from 1998 to 2007, comparing first through eighth grade students who partook in free and reduced-price lunch and those who qualified but opted out. Wen You, associate professor in the Department of Agriculture and Applied Economics at Virginia Tech, says she expected to validate theories that increased breakfast...

Industry News & Opinion

Buffalo Public Schools is turning to local chefs and a little competition to help create new menu items, the Buffalo News reports .

In October, local chefs will compete against each other and a team of seven to 10 students led by chef Bobby Anderson, a former contestant on “Hell’s Kitchen,” to create lunch recipes that comply with USDA nutritional requirements and use seasonal produce sourced locally.

“This Chef Challenge is another way to engage our youth in a fun, friendly competition with local area chefs who can help create appealing recipes that will be incorporated...

Industry News & Opinion

After being sued by the Services Employees International Union over its decision to change vendors from Sodexo to Morrison, the foodservice arm at Mayo Clinic continues to face backlash from staff.

Foodservice employees at the Rochester, Minn., hospital last week handed over a petition 1,200 signatures deep asking that they remain with their current employer, Fox 9 reports .

While a Mayo Clinic spokesperson said that staff will be given similar positions and pay rates under Morrison, SEIU Healthcare Minnesota—the union representing much of the hospital’s foodservice staff—...

FSD Resources