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Print Recipe
Salad from Mussels "Ease" Recipe
Quite light salad, a good combination of mussels-cabbage-corn. Almost a diet dish. Suitable as an snack and garnish.
Instructions
  1. Frozen mussels throw in boiling water and boil for 5 minutes. Drain the water, put the mussels in a salad bowl.
    Frozen mussels throw in boiling water and boil for 5 minutes. Drain the water, put the mussels in a salad bowl.
  2. Boil hard boiled eggs, cut into cubes or push through a special grid in a salad bowl.
    Boil hard boiled eggs, cut into cubes or push through a special grid in a salad bowl.
  3. Head Chinese cabbage cut lengthwise, cut each of the halves along.
    Head Chinese cabbage cut lengthwise, cut each of the halves along.
  4. Then cut across.
    Then cut across.
  5. Put the cabbage in a salad bowl. Stir.
    Put the cabbage in a salad bowl. Stir.
  6. Add corn. Pour mayonnaise (you can replace low-fat sour cream with mustard). Stir. Serve with black bread on their own.
    Add corn. Pour mayonnaise (you can replace low-fat sour cream with mustard).
Stir.
Serve with black bread on their own.

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