Blue Mussel Salad

Serving Size: 4 appetizer salads

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

Calories388
Fat19g
Protein30g
Carbs24g
Sugar9g
Fiber5g
Sodium580mg

Instructions

  1. 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.
  2. Dressing: Whisk together all ingredients.
  3. Combine mussel mixture and dressing. Refrigerate for 1 – 2 hours. Taste for seasoning. Adjust salt and pepper. 
  4. Serve on a bed of lettuce with lemon wedges and toast points or baguettes.
Recipe provided by The Province of Newfoundland and Labrador

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