An easy-to-prepare salad. They say that even those who are indifferent to mussels or feel pity for them have an unreasonable dislike. Try to cook mussels and discover a new taste.
Mussels (I have pickled) are thrown into a colander.
Chop lettuce leaves or 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. To interfere. Put it in a salad bowl.
We spread mussels on top (I even decorated it with a small amount of Bulgarian pepper).
