Mussel Salad with a Julienne of Vegetables

Preparation info
  • serves


    as a starter
    • Difficulty


Appears in
Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

  • About


  • 1 kg fresh mussels
  • 1 small carrot cut into very fine julienne strips 5cm long
  • ¼ cucumber


Check that all the mussels are tightly closed, wash under cold water and drain. Put into a wide saucepan and cover with a lid or a folded tea-towel. Steam open on a medium heat (this will only take 2–3 minutes). Remove the mussels from the pan just as soon as the shells open, allow to cool, remove the beards and discard the shells. Strain the mussel liquid and reserve.

Put the julienne