Mussel salad

Mussel salad

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Mussel Salad Ingredients

  1. Fresh mussels (without shell) 500 grams
  2. Dry white wine 100 milliliters
  3. Lettuce leaves 1 bunch
  4. Tomato medium size 2 pieces
  5. Bulgarian red pepper medium size 1 piece
  6. Onions or Crimean medium size 1 piece
  7. Fresh parsley 1 bunch
  8. Fresh cilantro fresh 3-4 branches
  9. Raspberry Vinegar 0.5-1 Tbsp
  10. Salt to taste
  11. Ground white pepper to taste
  12. Olive oil for frying + 4 tablespoons
  13. 4 cloves medium sized garlic
  14. Fresh basil 7-8 leaves
  15. Lime or lemon medium size 1/2 part
  • Main ingredientsMussels and scallops, Pepper, Tomato, Salad
  • Serving 3 servings


Juicer, Cooker, Cutting board, Tablespoon, Knife, Frying pan, Wooden spatula, Plate - 5 pieces, Deep plate, Medium bowl, Large bowl, Serving dish, Garlic squeezer, Saucer - 2 pieces

Making a salad with mussels:

Step 1: prepare the onion.

Using a knife, peel the onion from the husk and then rinse thoroughly under running water. We spread the vegetable on a cutting board and finely chop into cubes. Shredded component is transferred to a free plate.

Step 2: prepare the garlic.

Using a knife, peel the garlic from the husk and then rinse slightly under running water. 2 cloves put on a cutting board and chop into small pieces with a knife. Shredded component is transferred to a clean saucer.

Grind the remaining cloves through a garlic squeezer into another saucer and for now put it aside.

Step 3: prepare the mussels.

Pour a small amount of olive oil into the pan and put the container on medium heat. When the oil warms up well, put finely chopped garlic and onions in a pan. From time to time, stirring the ingredients with a wooden spatula, fry until transparent. After that, add fresh mussels to the container and pour the wine. We make a big fire, occasionally stir everything with a spatula and extinguish everything for 5-8 minutes. After the allotted time, salt and pepper the mixture to taste. After that, turn off the burner, and transfer the mussels with fried vegetables to a deep plate so that the liquid after frying remains in the pan.

Step 4: prepare the basil.

We wash the basil leaves under running water and put it on a cutting board. Using a knife, finely chop the greens and transfer to a clean plate.

Step 5: prepare lime or lemon.

Using a juicer, squeeze the juice from citrus. Attention: it is freshly squeezed lime or lemon juice that will give the dish a spicy chill with sourness.

Step 6: prepare the dressing for the dish.

Pour into a medium bowl 4 tablespoons olive oil, as well as adding garlic squeezed with the help of the garlic, finely chopped basil leaves and freshly squeezed citrus juice. Using a tablespoon, mix everything well and set aside to insist.

Step 7: prepare the tomatoes.

We wash the tomatoes under running water and put them on a cutting board. Using a knife, grind the component into small pieces and transfer to a clean plate. Attention: if desired, the vegetable can be cut into slices or quarters.

Step 8: prepare bell peppers.

We wash the bell pepper under running water and put it on a cutting board. Using a knife, remove the tail and peel the vegetable from seeds. After that, grind the component into small pieces of arbitrary shape.

Step 9: prepare the greens.

We rinse the parsley and cilantro under running water, then we shake off excess liquid by weight and put it on a cutting board. Using a knife, finely chop the components and transfer to a clean plate.

Step 10: prepare the lettuce leaves.

For a start, lettuce leaves must be thoroughly washed under running water, as they often contain sand and other dirt. After that, we shake them off excess fluid and shift them onto a cutting board. Using a knife, finely chop the greens and transfer to a clean plate.

Step 11: prepare a salad with mussels.

In a deep bowl, lay out such ingredients as finely chopped lettuce leaves, tomatoes, bell peppers and herbs. Fill everything with dressing, salt and pepper, if desired, and gently mix with a wooden spatula or tablespoon.
After that, we shift the vegetable salad to a flat serving dish, put the mussels on top, sprinkle with raspberry vinegar and can be served at the dinner table.

Step 12: serve the salad with mussels.

We serve a salad with mussels to the dining table along with slices of bread and white or red dry wine. If desired, the dish can be decorated with boiled eggs.
Good appetite!

Recipe Tips:

- If you use frozen mussels, then before stewing them, be sure to defrost the seafood. To do this, they can be laid out in a deep bowl and set aside on their own to reach room temperature. Attention: In no case do we defrost a component in a microwave oven or under running hot water.

- If you do not particularly like garlic, then its amount can be halved.

- Instead of raspberry, you can use wine vinegar.

- It is necessary to prepare a salad with mussels just before serving to the dinner table so that it does not lose its taste.