Mussel and Anchovy Salad with Cilantro Pomegranate Vinaegrette

     Cheap anchovies taste very salty and they have a strong fishy flavor.  Good quality imported anchovies from Italy have a mellow savory flavor that is not overly salty.  The better the quality of the anchovies, the better this salad will be!
   
     Mussels Preparation: 
     Boil 2 cups of water in a sauce pot.
     Add sea salt and 5 black peppercorns.
     Add 1 crushed garlic clove.
     Add 1 bay leaf.
     Add 1 pinch of crushed red pepper.
     Add 1 slice of lemon.
     Add 4 cleaned mussels. 
     Boil the mussels, till the shells open.
     Drain the water off of the mussels. 
     Cool the mussels under cold running water. 
     Remove the mussels from the shells. 
     Chill the mussels in a refrigerator.
   
     Cilantro Pomegranate Vinaegrette Recipe: 
     Place 1 tablespoon of pomegranate vinegar into a small bowl.
     Add 2 tablespoons of virgin olive oil.
     Add 8 to 10 leaves of chopped cilantro.
     Add sea salt and coarse ground pepper.
     Add 1/2 clove of chopped garlic.
     Add 1 generous squeeze of fresh lime juice.
     Mix the ingredients together and let the dressing sit for 10 minutes, till the flavors meld.
   
     Mussel and Anchovy Salad with Cilantro Pomegranate Vinaegrette: 
     Place a small tall mound of chopped romaine lettuce on the middle of a plate.
     Place thin plum tomato slices around the lettuce on the plate.
     Place thin sliced, long carrot triangles around the lettuce on the tomatoes and the plate.
     Place 4 mussels on top of the salad.
     Drape four large pimiento strips vertically over the lettuce.
     Drape four anchovy filets vertically over the lettuce.
     Spoon some of the vinaegrette dressing over the salad.
   
     This is a simple salad for anchovy and mussel lovers!  For a simple salad, it is loaded with flavor.  The combination of cilantro, lime and pomegranate in this vinaegrette is crisp tasting!  Yum!  ...  Shawna