Salad from Mussels “Ease” Recipe
A fairly light salad, a successful combination of mussels-cabbage-corn. Almost a diet dish. Suitable as a snack and side dish.
Servings Prep Time
4 5minutes
Cook Time
15minutes
Servings Prep Time
4 5minutes
Cook Time
15minutes
Ingredients
Instructions
  1. Throw the frozen mussels into boiling water and cook 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 grate into a salad bowl.
  3. Cut a head of Peking cabbage lengthwise, cut each of the halves lengthwise.
  4. Then cut across.
  5. Put the cabbage in a salad bowl. Mix it.
  6. Add the corn. Pour mayonnaise (low-fat sour cream can be replaced with mustard). To interfere. Serve separately with black bread.
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