A Warm Salad of Mussels with Tomato Concassé and Watercress

Name: A Warm Salad of Mussels with Tomato Concassé and Watercress
Yield: serves 4
Ingredients: salt and freshly ground pepper; sprigs of watercress to garnish; 1 tablespoon wine vinegar; 2 tablespoons sunflower oil or arachide oil; 2 spring onions (scallions); 24 mussels; 1 avocado; 1 tiny spring onion (scallion) finely chopped; 1 teaspoon of finely chopped parsley; a pinch of mustard; 1 tablespoon virgin olive oil; 1 small clove garlic (made into a paste); a selection of as many types of lettuces and salad leaves as are available, e.g. iceberg, endive, rocket, oakleaf and butterhead; salt, freshly ground pepper and sugar; 1 tomato peeled, seeded and flesh cut into 7mm dice (concassé)

Preparation info

serves
4

Difficulty
Easy

Appears in

Darina Allen's Simply Delicious Suppers

By Darina Allen

Published 2001

About

Ingredients

a selection of as many types of lettuces and salad leaves as are available, e.g. iceberg, endive, rocket, oakleaf and butterhead
1 tomato peeled, seeded and

Supper
Gluten-free

Method

Liquidize or whisk the ingredients for the dressing.

Wash and dry the required amount of salad leaves and tear into bite-sized pieces. Season the tomato concassé with salt, freshly ground pepper and sugar. Cut the scallions, both green and white parts, into slices at an angle. Wash the mussels well, put them into a heavy frying pan in a single layer, cover with a folded tea-towel and pl