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Print Recipe
Mediterranean Salad with Mussels Recipe
Colorful, delicious and flavorful ingredients circle the waltz, creating a real feast at your plate. Perfect for any holiday table. You can easily diversify your menu with this salad.
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
For salad:
For sauce:
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
For salad:
For sauce:
Instructions
  1. First of all, boil the eggs. Cook for a minute after boiling, then pour cold water and clean.
    First of all, boil the eggs. Cook for a minute after boiling, then pour cold water and clean.
  2. The onion and peel the garlic. Onions cut and fry in vegetable oil until transparent.
    The onion and peel the garlic. Onions cut and fry in vegetable oil until transparent.
  3. Add to the onion mussels and pour the wine. Simmer for 8 minutes, then transfer to a plate with a slotted spoon and cool.
    Add to the onion mussels and pour the wine. Simmer for 8 minutes, then transfer to a plate with a slotted spoon and cool.
  4. Wash greens well, shake off the water. Basil and parsley finely cut, lettuce tear hands into arbitrary pieces. Wash and dry tomato and pepper. Tomato cut into slices, pepper-thin bars.
    Wash greens well, shake off the water. Basil and parsley finely cut, lettuce tear hands into arbitrary pieces. Wash and dry tomato and pepper. Tomato cut into slices, pepper-thin bars.
  5. Prepare the sauce. Cilantro wash, dry, finely chop. Add, passed through the press garlic. Grind with use the pestle the garlic and cilantro. Add the olive oil and lemon juice. Mix thoroughly.
    Prepare the sauce. Cilantro wash, dry, finely chop. Add, passed through the press garlic. Grind with use the pestle the garlic and cilantro. Add the olive oil and lemon juice. Mix thoroughly.
  6. Salad dressed with dressing, add salt and pepper to taste, mix thoroughly. Spread the salad in portions or on one large dish. Spread on top of mussels and cut halved quail eggs.
    Salad dressed with dressing, add salt and pepper to taste, mix thoroughly. Spread the salad in portions or on one large dish. Spread on top of mussels and cut halved quail eggs.

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