Blue Mussel Salad
Ingredients
Salad:
Mussels
2 lbs. (900g)
Yellow peppers, small dice
1/4 cup (60mL)
Green peppers, small dice
1/4 cup (60mL)
Green beans, cooked, small dice
1/4 cup (60mL)
Green onions, sliced
5 tbsp. (75mL)
Tomatoes, diced
3/4 cup (185mL)
Lettuce
Lemon wedges
Toast points or baguette
Salt and freshly ground black pepper
Dressing:
olive oil
60 ml (1/4 cup)
Garlic, minced
1 clove
White sugar
15 ml (1 tbsp)
Red wine vinegar
60 ml (1/4 cup)
Nutritional Values
| Calories | 388 |
| Fat | 19g |
| Protein | 30g |
| Carbs | 24g |
| Sugar | 9g |
| Fiber | 5g |
| Sodium | 580mg |
Instructions
- Rinse and cook mussels. Pick mussels and discard shells. Toss mussels with the yellow and green peppers, green beans, green onions, and tomatoes. Set aside.
- Dressing: Whisk together all ingredients.
- Combine mussel mixture and dressing. Refrigerate for 1 – 2 hours. Taste for seasoning. Adjust salt and pepper.
- Serve on a bed of lettuce with lemon wedges and toast points or baguettes.
