Mussel salad

Mussel salad

By
From
Encyclopedia of Food and Cookery
Serves
4

Perfect to serve as a summer lunch dish.

Ingredients

Quantity Ingredient
1.5kg mussels, scrubbed and steamed open
500g waxy potatoes, peeled, cooked and diced
185g green beans or snow peas, cooked
1 stick tender celery, cut into fine strips

Dressing

Quantity Ingredient
3 tablespoons olive oil
1 tablespoon wine vinegar
1 tablespoon dijon mustard
salt and freshly ground black pepper
2 tablespoons mixed fresh herbs, chopped

Garnish

Quantity Ingredient
2 tomatoes, each cut into 6 wedges
6 spring onions, finely shredded

Method

  1. Reserve 6 mussels in shells for garnishing; remove remaining mussels from shells and discard shells. Mix together dressing ingredients in a salad bowl, add potatoes, beans or peas, mussels and celery and toss lightly together. Just before serving, garnish with reserved mussels in shells, tomato wedges and spring onions.
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