Light salad with mussels
Description
Minimum effort — excellent result. If using boiled-frozen mussels, do not cook them longer than 1-2 minutes, otherwise they will become tasteless and rubbery. You can use any type of leafy lettuce, even arugula if you like its peppery flavor. Can be served immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients. Thaw the mussels in advance and pour boiling water over them. Rinse the salad leaves, tomato, and parsley, then dry them. Boil the egg for no more than 10 minutes and cool it in cold water.
- 2
Step 2
Place the salad mix into a convenient bowl, then top with thinly sliced, meaty tomato.
- 3
Step 3
Arrange mussels evenly over the entire surface.
- 4
Step 4
Peel the egg and slice it into evenly thick rounds using an egg slicer, then add to the salad. Sprinkle all ingredients with olive oil and lemon juice, season with salt and pepper to taste.
- 5
Step 5
Sprinkle with grated Parmesan and fresh parsley leaves. The light and very tasty mussel salad is ready! Serve immediately after preparation.