Chop the salad or Peking cabbage.
Drain the liquid from the peas.
Eggs and onions (I have red) cut into half rings. Add the greens (I have frozen).
Season with sour cream and mustard. Mix well. Place in a salad bowl.
Put the mussels on top (I also decorated a little with Bulgarian pepper).
If among your guests or household there are not fans of mussels, they can be hidden at the bottom (this will be a surprise!))) or the side of a salad bowl.
By the way, if you exclude eggs and season with vegetable oil, it will be a lean salad.