Name: Mussel Salad with a Julienne of Vegetables
Yield: serves 4 as a starter
Ingredients: 8 leaves lollo rosso or oakleaf lettuce or enough lamb’s lettuce to make a ring on a plate; salt and freshly ground pepper; sea salt; 1 avocado (optional); 150 ml home-made mayonnaise; ¼ cucumber peeled, seeded and cut into julienne strips 5 cm long; 1 small carrot cut into very fine julienne strips 5cm long; very finely chopped chives and chive flowers; 1 kg fresh mussels

Preparation info

serves
4
as a starter

Difficulty
Medium

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Ingredients

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

Method

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