Mussel Salad with a Julienne of Vegetables

Preparation info

  • Difficulty


  • serves


    as a starter

Appears in

Darina Allen's Simply Delicious Suppers

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 peeled, seeded and cut into julienne strips 5 cm long
  • sea salt
  • 1 avocado (optional)
  • 150 ml home-made mayonnaise
  • 8 leaves lollo rosso or oakleaf lettuce or enough lamb’s lettuce to make a ring on a plate
  • 1½–2½ tablespoonsFrench dressing
  • salt and freshly ground pepper


  • very finely chopped chives and chive flowers


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 of carrot and cucumber into a bowl of iced water and season with sea salt. Peel and dice the avocado (if using). Dilute the mayonnaise with the mussel cooking liquor to a light coating consistency.