Salad with mussels and corn
Description
I remember, when I was still a girl, I ate scalding-hot mussels by the Black Sea—they were boiled in a huge soot-covered cauldron with spices and herbs, then laid out on a large platter and topped with squeezed lemons. The mussels were served only with fresh bread and homemade dry wine, but how delicious it was! Years passed, and mussels began appearing in every respectable supermarket, and suddenly it turned out that you could make countless delicious dishes from them. I don't even recall where or under what circumstances I first learned this recipe for a mussel and corn salad, but it was presented to me as a dish of Japanese cuisine. I doubt that's actually true, but the salad doesn't become any less tasty because of it.
Instructions
- 1
Step 1
Squeeze the juice from half a lemon.
- 2
Step 2
Mince the garlic with a knife or press it through a garlic press.
- 3
Step 3
Mix vegetable oil with lemon juice, garlic, soy sauce, and pepper. Place the resulting marinade in the refrigerator.
- 4
Step 4
Boil mussels in boiling salted water for 2-3 minutes. Cool, remove from shells. Place mussel meat into a bowl with marinade, mix well and refrigerate for 1-2 hours.
- 5
Step 5
Wash and dry the lettuce leaves.
- 6
Step 6
Wash the pepper and slice it into thin strips.
- 7
Step 7
Slice the mushrooms into pieces.
- 8
Step 8
Heat a skillet with butter and sauté the mushrooms until golden brown. At the end, add pepper, stir, and let stand covered for 10-15 minutes.
- 9
Step 9
Mix mussels with mushrooms, peppers, green peas, and corn. Place the mixture on lettuce leaves, drizzle with the remaining marinade. Serve immediately.