Vinegret with mussels
Description
Minimum effort — excellent result. The best way to prepare vegetables for a vinaigrette is to bake them in the oven, wrapped in aluminum foil. This method prevents the vegetables from becoming watery, and the beets and carrots will retain their color. Toss the beets with vegetable oil separately to keep the other vegetables from turning red. You can substitute pickled cucumbers with marinated ones, and replace onion with green onion. Use boiled-frozen or canned mussels in oil. If desired, add chopped fresh herbs—dill or parsley work perfectly. The vinaigrette is ready to serve immediately.
Instructions
- 1
Step 1
Prepare all the necessary ingredients for cooking. Boil or bake the potatoes, carrots, and beets until cooked through, then let them cool completely. Boil the mussels in salted boiling water for 2–3 minutes, drain in a colander, and let them cool completely.
- 2
Step 2
Peel the carrots and cut into medium cubes, place in a salad bowl. Cut the pickled cucumber into medium cubes and add to the carrots.
- 3
Step 3
Peel the onion and finely chop it. Peel the potatoes and cut them into medium cubes. Place the vegetables in a salad bowl. Pour in half of the vegetable oil and mix.
- 4
Step 4
Peel the beetroot, cut it into medium cubes, pour in the remaining vegetable oil and mix. Add the beetroot to the vegetables, season with salt and mix.
- 5
Step 5
Add mussels to the vinaigrette, mix, adjust the taste with sugar and salt, and serve.
- 6
Step 6
Can be served at the table.