Salad with Peking Cabbage and Mussels Recipe
An extraordinary salad! Bright, original, fresh, juicy, light, but satisfying, very interesting. If you like seafood, then it will certainly be to your taste. Come in, enjoy your meal.
Servings Prep Time
2 5minutes
Cook Time
35minutes
Servings Prep Time
2 5minutes
Cook Time
35minutes
Ingredients
Instructions
  1. Defrost the mussels, dry them well with a paper towel. In a cup, mix olive oil, one spoonful of lemon juice, soy sauce and paprika. It is better if the paprika is smoked. But the usual one will be fine too. Pour the resulting marinade over the mussels, mix and leave them to marinate for half an hour.
  2. Then put the mussels on a well-heated dry frying pan with marinade. Fry on high heat for three minutes, stirring constantly. Remove from heat, cool. And you can really simplify your life and take ready-made mussels in a jar, in oil or smoked.
  3. Chop the Peking cabbage. Put it in a large salad bowl. Add chopped eggs to the cabbage.
  4. And add a not very finely chopped cucumber. Drain the liquid from the canned corn and put the corn in a salad bowl.
  5. Send the already cooled mussels there.
  6. Mix sour cream with lemon juice (the remaining tablespoon) and mustard. (granulated can be replaced with regular, 1/2 teaspoon) You can dress the salad with mayonnaise or sour cream.
  7. Add finely chopped parsley to the salad bowl. Season with sauce, mix gently. Try to add salt and pepper. You’re finished! This salad is very good not only with mussels. You can make it with a sea cocktail and squid.
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