Mussel salad recipe with photos is very tasty step by step. Mussel salad recipe

Defrost the mussels ahead of time. Place the seafood in a colander set over a bowl. Place this design on the coldest shelf of the refrigerator. It will take approximately 12 hours to defrost shellfish. This is the most correct way to thaw. But if you don’t have that much time at your disposal, you can use another method. Dilute in 1 liter of cold water 4 tbsp. l. salt. Place mussels in salt water. After a couple of hours, the seafood will thaw.

Pour the clams into a pot of boiling salted water, let the liquid boil again and simmer for literally 2 minutes. Then drain in a colander to cool.

Peel the onion, wash and cut into quarters of the rings.


Wash and dry tomatoes. Cut each tomato into 4 slices, which are then cut crosswise into slices about 5 mm thick.


Rinse the parsley, shake off the water and finely chop.


Drain the liquid from the jar of olives. Put the mussels, tomatoes, onions, olives and parsley in a salad bowl. Season to taste with freshly ground pepper and salt.


Drizzle with olive oil and stir.


Salad with mussels and olives is ready. Serve it to the table immediately after preparation.


This dish looks very impressive in rocks or transparent rosettes.

Salad with canned mussels is a cold type of snack worthy of the attention of every person. This bright, original, light and very tasty, as a rule, can be quickly and easily prepared for any holiday, surprising them and delighting your guests. There are so many recipes for such salads with a sea delicacy today, sometimes it’s even very difficult to make a choice in favor of one or the other, however, right now for you are some of the best pickled mussels appetizers.

Worth knowing!

Canned mussels are considered an exotic product endowed with an incredible amount of useful substances that are preserved in them even with various types of heat treatment - boiling, stewing, frying, canning. All dishes from these mollusks are light, tasty, satisfying and healthy at the same time.

How to cook a salad with mussels: secrets and cooking tips

To make a salad with canned mussels tasty, really liked by the guests and benefited the body, you should know a few simple rules:

1. It is best to use a combination of olive oil and lemon or lime juice as a dressing for seafood snacks. Do not forget that mayonnaises and mayonnaise sauces, firstly, make dishes heavier, increasing their calorie content many times, and, secondly, sometimes they simply do not combine with marine ingredients.
2. Never add meat products (sausages, sausages, minced meat, smoked balyks, etc.), as well as any kind of meat (beef, poultry, pork, veal, etc.) to mussel dishes. They don't go well with seafood at all and can ruin the whole flavor of your appetizer.
3. When preparing salads with canned mussels, choose seafood with a good shelf life and with a size of 4-5 cm. Small mussels in the appetizer are almost invisible, and their taste is somewhat different from the taste of large delicacies. Large mussels are more tender, juicy, fleshy, fragrant.
4. Do not add liquid from canned seafood to salads, it must be drained. Usually, vinegar is included in the composition of such a liquid, and it is in snacks, and especially if they are prepared for children, to nothing.

Salad with canned mussels and egg

Required Ingredients:

• - Marinated mussel meat - 200-250 gr.
• - Cherry tomatoes (can be replaced with another variety, but so that the tomatoes are fleshy and sweet) - 10-12 pcs.
• - Pitted and stuffed olives - 8-10 pcs.
• - Quail eggs - 4-5 pcs.
• - Salad sweet onion - half an onion.
• - Parsley - 3-4 sprigs.
• - Any mayonnaise - 3 tablespoons.
• - Salt to your taste.

How is this wonderful meal prepared?

1. Open the mussels, drain, if there is liquid from them, put them in a deep bowl.
2. Remove the olives from the marinade, cut in half, send to the mussels.
3. Cool hard-boiled eggs, peel, cut into slices, about 4 parts one egg. Alternatively, you can chop this ingredient smaller. Add to seafood.
4. Peel the onion, cut the product into half rings or quarters. The red variety looks very nice in a salad, but white can also be used. Put the vegetable in your bowl.
5. Send finely chopped parsley to the available products, while leaving a few leaves to decorate the finished snack.
6. Cut the tomatoes into 2 halves, combine them with other ingredients.
7. Salt everything, you can pepper a little, season with mayonnaise, mix, garnish with a sprig of parsley and you can serve the salad on the table.

Ask the chef!

Failed to cook a meal? Feel free to ask me personally.

Salad with canned mussels and corn

We take for cooking:

• - Bulgarian pepper - 1 pc.
• - Canned mussels - 350 gr.
• - A couple of cloves of garlic.
• - Juice of half a lemon or lime.
• - Natural olive oil (vegetable oil is suitable as a substitute) - 3 tablespoons.
• - Canned sweet corn - 3-4 tablespoons.
• - Lettuce - 5 sheets.
• - Butter, melted - 1 tablespoon.
• - Mushrooms fried or pickled - 100-120 gr.
• - Thyme - 2 sprigs.
• - Red ground pepper, salt.
• - Lettuce leaves for laying out snacks (you can not take it).

Step by step cooking method.

1. Mix in one bowl corn, mussels, from which it is important to first drain the marinade, chopped thyme, bell peppers cut into cubes or strips, chopped lettuce, fried or marinated mushrooms to your taste.
2. Prepare a sauce from lemon juice, olive oil and butter, as well as garlic pressed through a press. Pour all this salad, add salt and spices, mix.
3. Put the resulting beauty on green fresh lettuce leaves, serve on a large platter or in portions for each guest.

Salad with canned mussels: a recipe with a photo is very tasty, with rice

• - Canned mussels (marinated) - 250 gr.
• - Boiled rice - 1 cup.
• - Canned peas - 2-3 tablespoons.
• - One hard-boiled egg.
• - Dill - a couple of sprigs for decoration.
• - Mayonnaise sauce or light mayonnaise for dressing.

Step by step cooking process.

1. We open the mussels, throw them in a colander, cut half of our package into 2-3 parts, and leave the other half whole.
2. We cook the rice until tender in salt water, but do not digest it so that the porridge turns out to be crumbly.
3. Cool the egg, peel, chop finely.
4. Drain the liquid from the peas.
5. We mix all the products in one bowl, add mayonnaise to them, lay out a serving of whipping or, using a special culinary ring, decorate with dill sprigs. If desired, greens can be chopped. Everything is ready!

Salad with canned mussels, egg and cucumber

Required for the recipe:

• - 300 gr. canned mussels.
• - 3 boiled chicken eggs.
• - 3 fresh cucumbers (check that the vegetables are not bitter).
• - A bunch of dill and one or two sprigs for decoration.
• - A bunch of fresh green onions.
• - A pinch of salt.
• - Mayonnaise sauce - 2 tablespoons.

How are we going to make this snack?

1. Drain the juice from seafood, put them in a deep salad bowl, add chopped boiled eggs and herbs, diced cucumbers and a pinch of salt.
2. Mix all products with mayonnaise, decorate with a sprig of dill, you're done! Fast, simple and delicious!

On a note! If desired, you can add lettuce onions to this dish, which is best sautéed in oil beforehand (remove excess oil with a paper towel) or put in boiling water for 5 minutes and then squeeze.

Salad with canned mussels and tomatoes

Products you will need:

• - 400 gr. marinated mussel meat.
• - 3-4 tomatoes (plum variety is good).
• - Thick-walled green pepper (you can use yellow or red as an option).
• - Red onion.
• - A few basil leaves.
• - Olives or olives to taste (you can not add).
• - Tablespoon of wine vinegar.
• - 3 tablespoons of olive oil.
• - 2 cloves of garlic.
• - Salt and ground black pepper to taste.

How to make a salad of mussels with tomatoes.

1. In a plate with mussels, add a tomato cut into large pieces, olives (you can cut it, you can use it whole, or you can not put it at all), chopped green onions and diced peppers.
2. Chop the basil leaves very finely, mix with vinegar, salt, pepper and oil. We fill our salad with all this, let it brew for about 15 minutes, and then put it beautifully in a salad bowl and treat those gathered at the table.

On a note! It turns out tastier if you cool this snack a little before eating, just keep it in the refrigerator for about ten minutes.

Salad with canned mussels and vegetables

• - Asparagus beans - 250-300 gr.
• - Mussel meat, canned in brine - 400 gr.
• - Salad onion - 1 pc.
• - Red bell pepper - 1 pc.
• - Dried basil - at your discretion.
• - Parsley - 3-4 sprigs.
• - Red dry wine - 2 tablespoons.

Cooking process.

1. Boil green beans until tender in salted water, put it in a colander, let it cool. Further, the product is already ready for use, but if desired, it can still be fried for 5-10 minutes in a pan with the addition of vegetable oil.
2. Cut the onion into halves of the rings, chop the pepper into cubes.
3. Wash parsley, chop.
4. We spread the mussels in a bowl, while leaving the brine, it will be needed for dressing.
5. We mix wine, dried basil and seafood brine in a convenient bowl, leave this sauce to brew for a few minutes.
6. We mix all the prepared ingredients or lay them out in layers, season with wine sauce, you can eat.

Salad with mussels and shrimps

A wonderful solution for a quick daily snack, as well as for a festive table or a simple cozy romantic evening.

Salad Ingredients:

• - Canned mussel - 200 gr.
• - Boiled meat - 200 gr.
• - Purple bulb.
• - Red bell pepper.
• - Tomatoes - 2 pcs.
• - Green salad leaves - 5-6 depending on servings.

For refueling:

• - Parsley - a few branches.
• - Melted butter - 2-3 tablespoons.
• - Lime juice - 1.5-2 teaspoons.
• - Olive oil - the same amount as lemon juice.
• - Ground pepper - a pinch.
• - Salt - a pinch.

To prepare this salad, you need:

1. Cut the tomatoes into strips, chop the pepper in the same way, after cleaning it from all the insides.
2. Chop the onion into thin halves of the rings.
3. Boil the shrimp, if they are bought fresh, and peel the shell, meat will be used in the salad. If desired, seafood meat can be fried a little with chopped garlic.
4. In a separate bowl, mix all the ingredients for dressing, while chop the parsley with a knife. Let stand 15 minutes at room temperature.
5. Place mussels without marinade, shrimp, as well as all prepared vegetables in a deep bowl, pour the sauce over the dish, mix with your hands and arrange beautifully in portions on green lettuce leaves.

It can become an indispensable treat when guests are already on the doorstep, because it is done as quickly as possible and does not require any serious costs, it is enough to have a package of pickled mussels and a primitive set of fresh or canned vegetables in the refrigerator.

Salad with mussels is a delicious, classic, European salad, which is often prepared by housewives for dear guests. To prepare this salad of mussels, you do not need to have special skills. You can even cook it for breakfast.

Mussels should be 6-7 cm in size, this will prevent them from becoming tough when cooked.

In a salad, you can use a chicken egg instead of a quail egg, just after boiling it, you will need to cut it into smaller pieces. You can also use cherry tomatoes instead of regular tomatoes, they will give the salad a more appetizing look.

The preparation of this salad takes about 15 minutes - it is very convenient and tasty.

How to cook a salad with mussels - 15 varieties

Salad with mussels "Traditional"

Ingredients:

• Mussels - 300 gr.
• Onion - 1 pc.
• Bulgarian pepper - 1 pc.
• Basil - 2-3 sprigs
• Garlic - 2 cloves
• Tomato - 1 pc.
• Lime - 1 pc.
• White dry wine - 50 gr.
• Soy sauce
• Olive oil
• Quail eggs - 4 pcs.
• Sesame - 2 pinches
• Green salad leaves - 300 gr.
• Wash all the vegetables, peel the mussels, boil the egg.

Cooking:

Take a frying pan and put it on the stove to heat it up.

1. Cut the onion and garlic into very small cubes and fry, with the addition of olive oil, for half a minute, until a soft, golden crust appears.
2. Add mussels, dry white wine to the pan and simmer for 2-3 minutes until the alcohol has evaporated.
3. Remove the pan from the stove and leave the mussels to cool.
4. For salad dressing, mix olive oil, a little soy sauce, basil, lime juice (do not use lemon juice, because lime juice is more aromatic and softer.)
5. Cut the bell pepper into thin strips, cut the tomato into slices.
6. Put a green salad in a salad bowl, add chopped pepper, tomato, season everything with the previously prepared sauce. We mix everything with our hands (when mixing, do not press hard on the lettuce leaves so that they do not lose their airiness).
7. Take a flat dish and spread the salad diagonally, lay the mussels on top.
8. We decorate the salad with quail eggs cut in half. Sprinkle the salad with a little sesame seeds.

Enjoy your meal!

Salad with mussels and cucumbers

A very simple salad recipe that does not require much effort and time. The salad is hearty and delicious!

Ingredients:

• Mussels - 300 gr.
• Cucumber - 2 pcs.
• Onion - 1 pc.
• Mayonnaise
• Salt pepper

Cooking:

1. Cut the cucumbers into strips, boil the mussels, chop the onion very finely.
2. We spread everything in a salad bowl, season with mayonnaise, add salt and pepper to taste. Salad ready!

To give the salad a more pronounced taste, you can put it in the refrigerator for 30 minutes to brew.

Enjoy your meal!

Salad with mussels baked with cheese and garlic

It can be served as an appetizer or on its own. Very convenient, tasty and unusual.

Ingredients:

• Frozen mussels - 300 gr.
• Onion - 2 pcs.
• Garlic - 1 clove
• Cheese - 150 gr.
• Sunflower vegetable
• Salt pepper

Cooking:

1. Put frozen mussels on a heated pan.
2. Finely chop the onion and garlic.
3. When the mussels are defrosted, drain the water and add sunflower oil, put the pan back on the stove.
4. Now add chopped onion and garlic to the pan, salt and pepper to taste, cook everything over moderate heat for 10 minutes.
5. We rub the cheese on a fine grater, sprinkle the finished mussels with cheese, turn off the heat, cover with a lid and leave the cheese to melt. The dish is ready.

Salad with mussels and Chinese cabbage

This is a light and tasty salad, suitable for those who have no time to invent anything, but want to surprise. Appetizing dish.

Ingredients:

• Mussels - 300 gr.
• Beijing cabbage - 300 gr.
• Carrot - 1 pc.
• Onion - 1 pc.
• Boiled chicken egg - 2 pcs.
• Cheese - 50 gr.
• Sunflower oil
• Olive oil

Cooking:

1. We rub the carrots on a grater, chop the onion and send everything to fry in a heated pan with sunflower oil, salt and pepper.
2. Cut the Beijing cabbage, cut the egg into small cubes.
3. Put chopped cabbage, egg, carrots fried with onions in a salad bowl, add 1 tablespoon of olive oil, mix.
4. Grate the cheese, sprinkle over the salad.
5. Lay boiled mussels on top. Salad ready.

Enjoy your meal!

Salad with mussels "Dietary"

This is a low-calorie salad, does not contain meat products. Tasty, and most importantly - useful. Very appetizing.

Ingredients:

• Mussels - 200 gr.
• Potatoes - 3 pcs.
• Large tomato - 2 pcs.
• Pickled cucumber - 1 pc.
• Mustard - 1 teaspoon
• Sugar, salt, pepper
• Apple cider vinegar - 1 teaspoon
• Sunflower oil
• Greens

Cooking:

1. Boil potatoes, cut into cubes when ready.
2. Boil the mussels (to beat off the fishy smell from the mussels, add bay leaf, allspice and onions when cooking).
3. Salted cucumber cut into strips.
4. In a salad bowl, mix chopped potatoes with pickles, put finely chopped onions and boiled mussels here.
5. To prepare salad dressing, we take a spoonful of mustard, a spoonful of sugar, a little salt, pepper, quite a bit of apple cider vinegar, sunflower oil. We grind all this until a homogeneous mass.
6. Add the dressing to the salad, mix everything. We decorate with greenery. Salad ready!

For serving, take a large tomato, cut it into two halves, cut out the core and put the mussel salad into it. Put a lettuce leaf on a plate, and a tomato stuffed with lettuce on it.

Enjoy your meal!

Salad with mussels "Corsica"

Very beautiful, bright and tasty salad, all your guests will cheer up. For special gourmets, you can add a little honey to the salad dressing.

Ingredients:

• Mussels in oil - 100 gr.
• Lemon - 1 pc.
• Lettuce leaf - 120 gr.
• Mustard - 0.5 tsp
• Cherry tomatoes - 150 gr.
• Egg - 2 pcs.
• Olive oil
• iceberg lettuce leaf
• Green onion - 30 gr.
• Dill - 30 gr.
• Salt, cumin, mayran
• Red pepper

Cooking:

1. Tear the lettuce leaves with your hands and put them in a salad bowl.
2. Cut the tomatoes into two halves, add to the salad bowl.
3. Put the mussels in the next layer.
4. Cut the green onion diagonally to make feathers. Finely chop the dill. Pre-boiled eggs, cut into four parts.

Preparing salad dressing:

1. In a small bowl, mix 0.5 teaspoons of mustard, 2 teaspoons of lemon juice, 3 tablespoons of olive oil. Add cumin - a little, red pepper - to taste, salt. We mix everything again.
2. Add dressing to salad and mix. Salad ready!

For decoration, salad, sprinkle with green onions, dill. Arrange the sliced ​​egg along the edge of the salad bowl.

Salad with mussels "Festive"

A salad with mussels that is not difficult to prepare will delight you and your loved ones. To taste, it will not yield to more than one dish on your table.

Ingredients:

• Mussels - 150 gr. (+ a few things to decorate the salad)
• Egg - 4 pcs.
• Iceberg salad - 200 gr.
• Dill - 20 gr.
• Red onion - 0.5 bulbs
• Mustard - 2 teaspoons
• Mayonnaise

Cooking:

1. Put chopped into a bowl: onion, dill, lettuce, boiled egg, boiled mussels, canned peas. To mix everything.

Preparing salad dressing:

1. Mix mayonnaise with mustard, add salt and pepper to taste.
2. Add dressing to salad and mix everything together. Transfer everything to a salad bowl. Salad ready!
3. We use mussels for decoration.

Enjoy your meal!

Salad with mussels and avocado

According to the ingredients included in this salad, it can be called vitamin. It is lightweight and very useful.

Ingredients:

• Mussels - 100 gr.
• Avocado - 1 pc.
• Tomatoes - 2 pcs.
• Lemon - 0.5 pcs.
• Garlic - 1 clove
• Olive oil - 25 ml.
• Salt pepper

Cooking:

1. Cut the tomatoes into large cubes. Peel the avocado and also cut into large cubes, put everything in a salad bowl. We put the boiled mussels there.
2. Chop the garlic very finely.

Making the salad dressing:

1. Put the garlic in a small bowl, add lemon juice, olive oil, salt and pepper. Pour dressing over salad and mix well. Salad ready.

Enjoy your meal!

Salad with mussels and rice

Original and hearty salad. Suitable for any table, both for a festive and for every day.

Ingredients:

• Mussels - 500 gr.
• Rice - 130 gr.
• Tomato - 1 pc.
• Dill - 20 gr.
• Parsley - 20 gr.
• Egg - 1 pc.
• Vinegar 7% - 0.5 tsp
• Sunflower oil - 2 tablespoons
• Bay leaf
• Ground black pepper

Cooking:

1. Boil mussels, rice, egg.
2. Finely chop the greens, slice the tomato, finely chop the mussels
3. Add salt, ground black pepper, 0.5 teaspoons of 7% vinegar, 2 tablespoons of sunflower oil, rice. We mix everything.
4. To decorate the salad, finely chop the egg and sprinkle the salad with it, then sprinkle with herbs. Put the tomatoes on top and sprinkle with herbs again. Salad ready!

Enjoy your meal!

Salad with mussels and cheese

Simple products, a very simple recipe, a minimum of time. Wonderful taste.

Ingredients:

• Mussels - 300 gr.
• Cheese - 100 gr.
• Tomato 1 - pcs.
• Dill - 30 gr.
• Lemon - 0.5 pcs.
• Soy sauce

Cooking:

1. We clean the tomato from the skin, remove the core and cut it into cubes. Put in a salad bowl.
2. Add boiled mussels, finely chopped greens.
3. We rub the cheese on a grater, send it to a salad bowl.
4. Dress the salad with lemon juice and soy sauce to taste. Salad ready!

Salad with mussels "Delicious"

Simple, light and tasty salad with mussels. Its preparation will not take you much time. And the result will exceed all your expectations.

Ingredients:

• Mussels - 150 gr.
• Tomato - 2 pcs.
• Lettuce leaf according to your taste - 300 gr.
• Lemon juice
• Olive oil
• Salt, sesame - to taste

Cooking:

1. Tear the lettuce leaves with your hands and place in a salad bowl.
2. Cut the tomatoes into small slices (you can use cherry tomatoes, they will give your dish a more beautiful appearance), spread in a salad bowl with a layer on a lettuce leaf.
3. The next layer lay out pre-boiled mussels.
4. Sprinkle the salad with lemon juice, add olive oil, salt and sesame seeds. We mix. Salad ready!

Enjoy your meal!

Salad with mussels and tuna

Original, tasty, nutritious - that's what you can say about this salad. It is very easy to cook it.

Ingredients:

• Mussels - 200 gr.
• Cucumber - 1 pc.
• Chinese salad - 200 gr.
• Radishes - 100 gr.
• Canned tuna - 150 gr.
• Cherry tomatoes - 150 gr.
• Canned corn - 200 gr.
• Green onion - 30 gr.
• Olive oil
• Salt, pepper - to taste

Cooking:

1. We cut the cucumber, radish, Chinese lettuce, cherry tomatoes, green onions. Put everything into a bowl.
2. Add canned corn, boiled mussels, tuna. Drizzle with olive oil, salt and pepper. We mix everything.
3. We shift everything into a salad bowl. Salad ready!

Enjoy your meal!

Salad with mussels and pickled onions

Prepare a salad in 10 minutes and surprise your guests. The original taste of the salad will not leave anyone indifferent.

Ingredients:

• Mussels - 200 gr.
• Onion - 1 pc.
• Cucumber - 1 pc.
• Egg - 1 pc.
• Vinegar balsamic
• Butter - 50 gr.
• Lemon - 0.5 pcs.
• Mayonnaise
• Olives for decoration

Cooking:

1. Cut the onion into half rings and pour over the bolsamic vinegar. For a spicier taste, marinate for 5 minutes.
2. Fry the mussels in butter, very quickly, before being ready to salt them and sprinkle with lemon juice.
3. Cut the cucumber into small cubes and boiled egg.
4. We mix all the ingredients in a salad bowl and season with mayonnaise.
5. Decorate with olive halves. Salad ready!

Enjoy your meal!

Salad with mussels and red caviar

With all the ingredients, this salad can be prepared in 5 minutes. It stands out for its originality. Very tasty.

Ingredients:

• Pickled mussels - 150 gr.
• Bulgarian pepper - 300 gr.
• Tomato - 1 pc.
• Egg - 2 pcs.
• Dill - 10 gr.
• Red caviar - 3 teaspoons
• Croutons with red caviar
• Olive oil

Cooking:

1. Dice the bell pepper and tomato, dill.
2. Boil the egg, cut only the protein into the salad.
3. We put everything in a salad bowl, add marinated mussels, some crackers and 3 teaspoons of red caviar.
4. We season everything with olive oil, mix. Salad ready!

Enjoy your meal!

Salad with mussels and vegetables

Beautiful and tasty salad, will always please your guests.

Ingredients:

• Mussels - 200 gr.
• Potato - 2 pcs
• Carrot - 1 pc.
• Egg - 1 pc.
• Sauerkraut - 50 gr.
• Canned peas - 200 gr.
• Vegetable oil
• Mayonnaise
• Onion - 1 pc.
• Bay leaf
• sweet pea pepper
• Beijing cabbage, bell pepper, red caviar - for serving

Cooking:

1. Boil potatoes, carrots, eggs.
2. Boil the mussels with the addition of bay leaf, pepper and onions. Then they are fried in vegetable oil.
3. Cut potatoes, eggs, carrots, onions. Put in a salad bowl.
4. Add sauerkraut, canned peas, mussels.
5. We season everything with mayonnaise, mix. Salad ready!

For serving, take a lettuce leaf, put half of the bell pepper filled with mussel salad on it. Decorate with red caviar on top.

Enjoy your meal!

Mussel meat has many beneficial properties, such as improving metabolism in the body, strengthening immunity, and increasing appetite.

Mussels are just a storehouse of amino acids and vitamins that help in strengthening bones and guarding the prevention of arthritis. With their regular consumption, the condition of the skin improves.

The properties of the meat of these mollusks help strengthen the nervous and cardiovascular systems.

It's hard to believe how much they benefit the body, but these are just the facts and, above all, it's just delicious and nutritious!

Mediterranean mussel salad with fresh cucumber and tomato

You will need:

• 1 PC. big tomato
• 4-5 pcs. radish
• 3 pcs. cucumber is not big
• fresh salad
• 100 g green and dark olives
• 1 p. parsley
• 100 g unsalted cheese
• 100 g mussels in oil
• 50 g olive oil
• lemon juice freshly squeezed
• 1 pc. ground black pepper
• 1 pc. salt

Cooking method:

1. Cut cucumbers and tomatoes into small pieces, cheese into cubes, radishes into slices, greens into small pieces, mix greens, mussels, vegetables, olives and cheese in one bowl
2. Next, sprinkle the salad with lemon juice, olive oil, pepper and salt to taste and mix lightly with two spatulas in upward motions.
3. Prepare a salad bowl - line the bottom with fresh lettuce leaves, put vegetable salad on them, decorate with herbs

Bon appetit!

Mussel salad with eggs and mayonnaise

We will need:

• 200 g frozen mussels
• 2 tbsp. l. mayonnaise
• 3 pcs. egg
• 150 g hard cheese
• 50 g parsley
• fresh lettuce leaves
• fresh cucumber for garnish

Cooking method:

1. Boil mussels in boiling salted water for 1 minute, drain in a colander and cool
2. Boil the eggs ahead of time
3. Coarsely grate cheese
4. Finely chop the parsley
5. Mix all ingredients with mayonnaise
6. Garnish the dish with lettuce leaves, lay out the salad, decorate with fresh cucumber

Bon appetit!

Recipe for corn salad with potatoes and mussels

You will need:

• 200 g mussels
• 3-4 pcs. Boiled potatoes
• 1 b. canned corn
• 1 PC. onion
• 3 art. l. olive oil
• 1 tsp vinegar
• 1 tsp granulated sugar
• salt and pepper

Cooking method:

1. Mussels quickly boil in salted boiling water for no more than 1 minute
2. Put boiled potatoes and diced onion on lettuce leaves
3. Put corn and boiled clams from a jar on potatoes
4. Drizzle with a sauce of olive oil, vinegar, sugar, salt, pepper, mix as desired

Bon appetit!

Salad "Darling"

You will need:

• mussels boiled in boiling salted water for 1 minute
• celeriac, diced
• pink onion, cut into half rings and scalded
• cut red paprika into strips
• olive green
• chopped parsley
• zest from half an orange

For sauce:

• olive oil
• lemon juice
• soy sauce
• sugar
• sweet mustard
• black pepper
• garlic clove
• dry oregano
• fat cream

Add the lemon juice to the sauce last and beat quickly. Decorate the plate with lettuce leaves, put the salad you have prepared on them and carefully spoon over the sauce with a spoon, sprinkle with chopped parsley

Bon appetit!

Green salad with broccoli

You will need:

• 1/2 head of broccoli
• 2 pcs. fresh cucumber
• 100 g mussels in oil
• 1 PC. onion
• 2 tbsp. l. sweet mustard
• 100 ml olive oil
• 100 g cashew nuts
• 2 tbsp. l. soy sauce
• 2 tooth garlic

Cooking method:

1. Rinse the broccoli well, dry, disassemble into small florets and boil for 5 minutes in boiling salted water, then discard in a colander and immediately pour ice water for 2 minutes, drain the water
2. Wash and dry cucumbers, chop them into thin strips
3. Peel the onion and garlic, onion - in half rings, garlic - cut into slices with a knife
4. Combine cucumber, broccoli, mussels, onion and garlic in one bowl
5. Cooking sauce - nuts in a blender for 5 seconds, add oil, mustard and soy sauce
6. Drizzle prepared dressing over salad

Bon appetit!

Lean salad with mussel meat and rice

You will need:

• 200 g mussels in brine
• 5 st. l. long-grain boiled rice
• 1 PC. boiled carrots
• 2 pcs. bulb medium
• 2-3 green onion feathers
• vegetable oil
• 3-4 sprigs of dill and parsley

Cooking method:

1. Peel the onion, finely chop and scald with boiling water
2. Finely chop greens
3. Peel the carrots and grate
4. Drain brine from mussels
5. Put everything in one salad bowl, salt to taste and season with oil

Bon appetit!

Festive Lenten Salad with Mussels

You will need:

• 400 g mussels
• 1 PC. bulb red
• 1 PC. fresh cucumber
• 1 PC. Sweet pepper
• 100 g salad mix (Beijing cabbage)
• 1 p. parsley
• olive oil
• ground black pepper

Cooking method:

1. Chop pepper and cucumber into strips
2. Onion cut into small cubes
3. Tear the salad with your hands (thinly chop the cabbage) and place on a dish.
4. Dip the mussels in boiling water and boil for 1 minute after boiling, put in a colander, let cool
5. Mix vegetables with mussels, salt, pepper to taste, olive oil and put on a salad bed on a dish.

Bon appetit!

Cooking spicy salad with mussels in wine

You will need:

• 24 pcs. mussels in the shell
• ½ st. table white wine
• 2 pcs. big tomato
• 50 g fresh parsley
• 50 g fresh cilantro
• 1 PC. Sweet pepper
• 1/3 cup olive oil
• 2 tbsp. l. lemon juice
• 150 g asparagus beans
• 1 pod green chili pepper

Cooking method:

1. We put the mussels in the pan, add dry wine and cover with a lid and simmer for 5-6 minutes, sometimes shaking the pan, all the mussels should open, then take them out and dry, leave 1/3 of the wine from the pan after stewing for dressing
2. We take out the clams from the shells into a large glass dish, add finely chopped cilantro, parsley and thin slices of tomatoes to them, mix everything gently
3. Boil the asparagus beans in salted water for about 2 minutes, it should soften a little, then drain the liquid from it, refresh the boiled beans under ice water and send it to the mussels
4. For dressing: a little wine in which mussels were stewed, add olive oil, chopped chili and freshly squeezed lemon juice, mix everything well
5. Next, put the salad on the dish and pour it with dressing

Bon appetit!

Delicious salad with mussels and potatoes

You will need:

• 300 g small potatoes, cut into quarters
• 1.5 kg of shelled mussels
• 70 g green peas (can be frozen, but must first be thawed)
• 3 art. l. red onion, finely diced
• 2 pcs. hard-boiled chicken eggs
• 2 tbsp. green onion, finely chopped
• 1 PC. onion, finely chopped
• 4 vet. fresh thyme
• 1 PC. boiled carrots, diced
• 4 pods red pepper
• 1 cup chopped tomato
• 2 pcs. pickled cucumber
• 2 tsp olive oil
• 2 garlic cloves, chopped
• ½ cup white wine
• ½ cup garlic mayonnaise

Cooking method:

1. Saute garlic and onion in oil in a frying pan, cook over low heat for 5 minutes
2. Next, add the mussels, thyme and pour the wine, bring to a boil, cover and simmer for 8-10 minutes. Clams have opened - they are ready! Retaining liquid after stewing
3. We put a pot of cold water and potatoes on the fire, bring to a boil, then simmer for 15 minutes until tender, drain the water, leave for 3-4 minutes, then transfer the potatoes to a large bowl, add the broth from stewing mussels there, cover with a lid and set aside to soak
4. In another bowl, mix carrots, peppers, peas, onions, eggs, tomatoes and cucumbers (everything is diced), peeled mussels from shells with garlic mayonnaise
5. When serving a serving of potatoes, lay out the salad, decorate it on top with green onions

Bon appetit!

Salad with mussels, roasted peppers and ginger

You will need:

• 200 ml white dry table wine
• 1.3 kg mussels in shells
• 3 onions, diced
• 2 pcs. shallots, diced
• 1 PC. yellow sweet pepper
• 1 PC. red bell pepper
• 1 PC. green sweet pepper
• 50 g fresh cilantro, most chopped, the rest reserved for garnish
• 20 g fresh minced ginger
• 6 art. l. olive oil
• 3 art. l. wine vinegar for dressing

Cooking method:

1. We heat the wine in a pan, pass the shallots in it, put the mussels, cover with a lid and simmer for 8-10 minutes until all the shells open, filter the broth and leave to cool
2. On a baking sheet covered with parchment, lay out the halves of peppers of three types with the skin up and bake in the oven at 200 degrees for 10-12 minutes until the skin is reddened, then close the still hot pepper in a plastic bag to cool it down, now it is very easy to remove peel it with a knife and chop it into cubes
3. We select the clams from the shells, mix them with pepper, cilantro, onion and ginger. Add the mussel stock sauce, wine vinegar and olive oil. We serve the salad to the table, decorating it with fresh cilantro leaves.

Bon appetit!

Warm salad with clams and mushrooms

You will need:

• 450 g frozen mussels
• 100 g inoki mushrooms (or champignons)
• 1 PC. onion
• 150 g cherry tomatoes
• 100 g fresh lettuce leaves
• 1 st. l. soy sauce
• 2 tbsp. l. lemon juice
• 2 tbsp. l. olive oil
• 2 tbsp. l. sweet chili sauce
• 50 g dry white wine
• 1 tooth garlic
• 50 g dill
• vegetable oil for frying

Cooking method:

1. Wash the mushrooms well and blanch in boiling water for 5 minutes. Throw away in a colander.
2. Rinse the mussels and boil in salted boiling water for 1 minute, drain the water, cool
3. Finely chop the onion and lightly fry in vegetable oil, add the mussels and garlic, cook over high heat until the moisture evaporates, about 5 minutes
4. Pour in the wine, wait until it evaporates and add the dill
5. Put lettuce leaves on portioned plates, then warm salad, fresh cherry tomatoes and mushrooms
6. For salad dressing, combine lemon juice, chili sauce, soy sauce and olive oil, mix everything well and pour over warm salad

Bon appetit!

Mussels with mayonnaise

You will need:

• 400 g mussels in shell
• 1 PC. onion
• 1 PC. pickled cucumber
• 1 PC. chicken egg
• 1 tsp tomato puree
• 60 ml stock (from mussels)
• 2 tbsp. l. mayonnaise
• 0.5 tsp mustard
• sugar to taste
• 2 leaves lettuce green
• 50 g parsley

Cooking method:

1. Cook the mussels in boiling salted water for 5 minutes, then remove the meat from the shells, peel and rinse, leave the broth
2. Boil a hard-boiled egg, cool, separate the protein from the yolk, you only need the protein, which must be finely chopped
3. Onion finely chopped
4. Pickled cucumbers cut into small cubes
5. Mix the clams with mayonnaise, onion, pickles and chopped protein
6. Season everything with mussel broth, add tomato puree, mustard and a pinch of sugar and black pepper to taste.
7. Arrange the salad on a round or oval platter, garnish with fresh lettuce leaves and parsley

Bon appetit!

Salad with mussels and champignons "Alexander"

You will need:

• 200 g champignons
• tomato - 2 pcs.
• 200 g frozen mussels
• 1 PC. onion
• mayonnaise - 100 g
• 2 tbsp. l. vegetable oil
• 2 vet. dill, parsley
• 1 tsp salt

Cooking method:

1. Rinse the mushrooms with running water, dry and cut into small cubes.
2. Peel and finely chop the onion
3. Salt mushrooms and onions in a pan, fry with onions over moderate heat for 5-6 minutes until golden brown, put from the pan on a plate and cool completely
4. Wash the mussels, put them in boiling salted water for 1 minute, immediately put them in a colander and cool
5. Cut tomatoes into small cubes
6. In portioned salad bowls, put the mushrooms in the first layer, then the tomatoes, then the mussels, and pour generously with mayonnaise on top. When serving, decorate the salad with dill and parsley

Bon appetit!

Video salad recipe from the chef