Mussel Salad with Red Onion – Quick and Easy Summer Recipes
A quick, easy summer mussel salad. Nothing fancy at all, but soooo tasty! No need to say that a well-chilled drink and good company are the best compliment to this salad. Note: the mussels are cooked without water; the strained mussel broth is too precious to throw away — pour it into a bottle and freeze it to use later for mussels with rice or fish soup.
Ingredients
| 150 g | mussel meat (about 700-800 g mussels in shells) | |
| 1 | small red onion | |
| — | dill | |
| — | juice of half a lemon | |
| 5-6 tbsp | 75–90 ml | olive oil |
| 1 pinch | black pepper |
Instructions
- Clean the mussels of their beards, wash them well under running water and cook them. The mussels are cooked without water: place the pot over moderate heat with the lid slightly ajar. If you turn the heat up too high and close the lid tightly, the liquid may boil over. The cooking time for the mussels is very short, no more than about 10 minutes — once the shells open, they are ready.
- After they cool a little, clean the cooked mussels and carefully strain the broth. You won't need the broth for this salad, but it is too precious to throw down the drain. Pour it into a bottle and freeze it. Later you can use it for mussels with rice or fish soup.
- Cut half of the onion into thin half-moons and finely chop the other half. Very lightly crush the onion with your hand and mix with the mussels.
- Add dill and stir. Combine the lemon juice, olive oil and black pepper in a small jar and shake to mix well. Pour over the mussels, stir and serve.