Name: Warm Mussel Salad
Yield: Serves 2
Cuisine: British
Ingredients: 2 tbsp parsley, chopped; 1 tsp grain mustard; 1 clove of garlic, peeled and chopped; 1 tbsp fresh lemon juice; 2 tbsp olive oil; A handful of rocket; ½ red onion, peeled and very thinly sliced; ½ bulb of fennel, trimmed and very thinly sliced; 200 g freshly cooked mussels, still warm

Preparation info

Serves
2

Difficulty
Easy

Appears in

A Taste of Scotland’s Islands

By Sue Lawrence

Published 2019

About

To cook the mussels: wash the mussels under running water. If any mussels have cracked or broken shells, discard them. If any are slightly open, tap sharply, and if they do not close, again they should be discarded. Pour 100 ml white wine or water into a deep pan, bring to the boil and tip in the washed mussels. Cover tightly and cook over a high heat for 3 to 4 minutes, shaking the pan a coupl