Ingredients
For salad:
- 500 gram Mussels
- 5 pieces Quail egg
- 1 bunch Lettuce / Lettuce (leaves)
- 1 bunch Parsley
- 2 pieces Tomatoes
- 1 piece Bulgarian pepper
- 1 piece Onion
- 100 milliliters Dry white wine
- Seasoning
- Vegetable oil
For sauce:
- 3 bunch Cilantro
- 3 cloves Garlic
- 3 tablespoons Olive oil
- 1 tablespoon Lemon juice
Instructions
- First of all, boil the eggs. Cook for a minute after boiling, then pour cold water and peel.
- Peel the onion and garlic. Chop the onion and fry in vegetable oil until transparent.
- Add mussels to the onion and pour in the wine. Simmer for 8 minutes, then transfer to a plate with a slotted spoon and cool.
- Rinse the greens well, shake off the water. Chop the basil and parsley finely, tear the lettuce leaves with your hands into arbitrary pieces. Wash and dry tomatoes and peppers. Cut the tomato into slices, pepper into thin cubes.
- Prepare the sauce. Wash the cilantro, dry it, chop it finely. Add the garlic passed through the press. Chop the garlic and cilantro with a pestle. Add olive oil and lemon juice. Mix thoroughly.
- Season the salad with dressing, add salt and pepper to taste, mix thoroughly. Spread the salad in portions or on one large dish. Place the mussels and the quail eggs cut in half on top.