First of all, boil the eggs. Cook for a minute after boiling, then fill with cold water and clean.
Peel the onion and garlic. Cut the onion and fry in vegetable oil until transparent.
Add the mussels to the onion and pour in the wine. Simmer for 8 minutes, then transfer to a plate with a slotted spoon and cool.
Wash the greens well, shake off the water. Finely chop the Basil and parsley, tear the lettuce leaves with your hands into arbitrary pieces. Wash the tomatoes and peppers and dry them. Cut the tomato into slices, pepper into thin bars.
Prepare the dressing. Wash the coriander, dry it, and finely chop it. Add the garlic passed through the press. RUB the garlic and coriander with a pestle. Add olive oil and lemon juice. Mix thoroughly.
Fill the salad with dressing, add salt and pepper to taste, mix thoroughly.
Spread the salad in portions or on one large dish. Top with mussels and half of quail eggs.