A very tasty step-by-step mussel salad recipe with photos. Salads with mussels - simple and tasty recipes Salad with mussels and Chinese cabbage

Irina Kamshilina

Cooking for someone is much more pleasant than for yourself))

For most people in our country, seafood salad is considered an exclusively restaurant delicacy and is served at home on rare occasions. This is understandable, because mussels are not cheap, but on the other hand, very little of them is needed in the dish. Salad recipes are extremely simple and healthy. Try to change your habits and serve an exotic treat with shellfish not once a year, but for every holiday, or even just for dinner.

Benefits of mussels

A person who includes shellfish in his diet receives great benefits for his body with each serving. For some diseases, seafood can become part of the diet. Useful properties of mussels:

• high energy value (high protein content);
• contain unsaturated fats that have a beneficial effect on the cardiovascular system;
• high content of vitamins A, C, B6, B12, micro- and macroelements.

How to choose the right mussels

When purchasing canned mussels, you should give preference to glass containers. It is recommended to pay attention to the transparency of the brine; it should be free of cloudiness, clots and sand. When choosing fresh seafood, you need to pay attention to the following recommendations:

• The shell valves should be closed. If the shell does not open during heat treatment, the mussel should be thrown away.
• The shell should be smooth, undamaged, and black.
• If the mussel is heavy, it means it contains sea water, which indicates preserved freshness.
• The shellfish meat is white or pinkish in color.
• The product should have a marine scent.

Determining the quality of cooked-frozen products is more difficult. A few recommendations for choosing:

• Seafood should not be sticky.
• A small amount of ice is allowed, but it must be transparent, without a yellow tint or snow build-up.
• The appearance of the packaging should be neat, without scuffs, with easily readable information about the composition, storage conditions, expiration date and supplier.
• Give preference to transparent packaging.

Boiled and frozen shellfish are found on store shelves more often than others. This product must be stored in the freezer at a temperature of -18 degrees. Moreover, it’s worth bringing them from the store to your home as quickly as possible so that they don’t have time to melt. Fresh mussels are not suitable for storage, a maximum of a couple of hours: from purchase to cooking. Canned seafood is used according to the manufacturer's recommendations indicated on the packaging.

Mussel salad recipes

Shellfish are considered an exotic dish, but this does not mean that preparing them is difficult. Recipes for salads with mussels will help the housewife make any meal unusual and memorable, especially if you complement it with a glass of cold white wine. Dishes with seafood are not only tasty and healthy, but also look very beautiful - this is clearly visible in the photo.

Warm salad of mussels and Chinese cabbage

• Time: 20 minutes.
• Number of servings: 7 persons.
• Calorie content of the dish: 80.5 kcal per 100 g.
• Purpose: dinner.
• Cuisine: European.
• Difficulty: easy.

An unusual combination of shellfish with Chinese cabbage (petsai) will give the dish a unique touch. For those who fast, this is a great find for a warm lunch or dinner. Quick heat treatment of cabbage will retain its vitamins and delicate fresh taste. It is very important to remove the pan from the stove immediately after loading and stirring the petsai. You can use any greens for salad with mussels, depending on your taste preferences.

Ingredients:

• Chinese cabbage – 1 head;
• clams in oil – 250 g;
• leek – 1 pc.;
• carrots – 1 pc.;
• lemon juice – 3 tbsp;
• chopped greens.

Cooking method:

1. Peel the carrots and cut into strips.
2. Drain the clam oil into a container.
3. Cut the onion into strips.
4. Finely chop the cabbage.
5. Sauté carrots and onions in shellfish oil. Add salt. Stir constantly.
6. Add cabbage to the fried vegetables, stir and immediately remove from heat.
7. Place vegetables on a large plate and add seafood.
8. Add chopped greens to the mussel salad and sprinkle with lemon juice.

Salad with mussels in oil

• Time: 20 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 109 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

The recipe for salad with mussels in oil belongs to the low complexity category, because... consists of a small amount of ingredients and ready-to-eat seafood. The dish takes a few minutes to prepare, so it's a great idea if you have guests on the doorstep. Shellfish are not always available in the home refrigerator, so the advice to stock up on a few jars will not be amiss. Moreover, the shelf life of this product allows this.

Ingredients:

• clams in oil – 300 g;
• lettuce leaves – 8 pcs.;
• hard cheese – 150 g;
• ground black pepper, salt.

Cooking method:

1. Wash green leaves and dry on paper towels. Chop randomly.
2. Drain the oil from the seafood into a separate bowl.
3. Pour chopped leaves into a tall salad bowl and add shellfish.
4. Grate the cheese into strips with a vegetable slicer. Add to salad bowl.
5. Pour seafood oil over the mussel salad, add salt and pepper.

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 69.8 kcal per 100 g.
• Purpose: dinner.
• Cuisine: European.
• Difficulty: medium.

It is good to add olives and juicy tomatoes to mussel salads. Red onions will add piquancy to the dish, and parsley will perfectly complement the composition. Frozen mussel salad is easy to prepare; the main thing is to defrost them correctly: put them in a colander and place them on the refrigerator shelf. It will take about 12 hours for the seafood to thaw.

Ingredients:

• boiled frozen shellfish – 0.8 kg;
• onion (red) – 1 pc.;
• olives stuffed with lemon – 1 jar;
• tomatoes – 3 pcs.;
• dill – 1 bunch;
• olive oil – 4 tbsp;
• salt, black pepper.

Cooking method:

1. Salt boiling water and add shellfish to the pan. When it boils again, reduce heat and simmer for 2 minutes. Drain in a colander.
2. Peel the onion, cut into quarters of rings.
3. Wash the tomatoes, cut into 4 parts, chop each of them crosswise into slices.
4. Finely chop the greens.
5. Drain the olives.
6. Place tomatoes, shellfish, olives, onions and dill in a wide salad bowl.
7. Add salt and pepper.
8. Season the dish with olive oil and stir.
9. Serve mussel salad in portioned bowls.

With vegetables and green beans

• Time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 77.5 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: easy.

A salad with canned mussels and vegetables takes little time to prepare and is effortless, but it turns out very tasty and unusual. The dish can be consumed during fasting. Vegetable treats with shellfish will appeal to adherents of diets and proper nutrition, as they are low-calorie and healthy. The salad can be served as a separate dish for a light dinner.

Ingredients:

• green beans – 250 g;
• dry wine (red) – 1 tbsp. l.;
• canned shellfish (in brine) – 1 can;
• bell pepper (yellow, red) – 3 pcs.;
• dry basil – 1/2 tsp;
• red onion – 1 pc.;
• parsley – 5 sprigs.

Cooking method:

1. Boil beans in salted water. Place in a colander.
2. Peel the onion and cut into half rings.
3. Remove bell peppers from seeds and cut into strips 3 centimeters wide.
4. Wash the greens, dry them, chop finely.
5. To prepare the sauce, mix dry wine, brine from a jar, and dry basil. Let it brew for 10 minutes.
6. Place beans, shellfish, bell pepper, onion, and parsley in a large salad bowl. Season with the resulting sauce.

Smoked mussels

• Time: 30 minutes.
• Number of servings: 5 persons.
• Calorie content of the dish: 76 kcal per 100 g.
• Cuisine: European.
• Difficulty: medium.

Smoked shellfish are often sold covered in oil, which will be used to prepare the dressing. An excellent combination of seafood with cheese, vegetables and eggs gives a unique taste and rich aroma. The light smokedness of the mussels makes the salad piquant and festive.

Ingredients:

• canned smoked mussels (in oil) – 1 can;
• Chinese cabbage – 1/2 pcs.;
• hard-boiled egg – 2 pcs.;
• crab sticks – 6 pcs.;
• red onion – 1 pc.;
• Parmesan (or any other hard cheese) – 50 g;
• French mustard (grains) – 2 tsp;
• salt, black pepper.

Cooking method:

1. ​Cut the cabbage into strips, onions, eggs and crab sticks into cubes.
2. Grate the cheese on a fine grater.
3. The next step is to make the dressing; to do this, mix the mustard with oil.
4. Mix cheese with 2/3 parts of seafood and other ingredients.
5. Place everything in a tall salad bowl. Drizzle with dressing and top with remaining clams.
6. Before serving, keep the smoked mussel salad in the refrigerator for about an hour.

With seaweed

• Time: 30 minutes.
• Number of servings: 7-8 persons.
• Calorie content of the dish: 181 kcal per 100 g.
• Purpose: festive lunch/dinner.
• Cuisine: European.
• Difficulty: medium.

The salad is also known as “Black Sea”, because... in addition to mussels, it contains crab sticks and seaweed. If desired, the recipe can be supplemented with shrimp and squid. The dish will be appreciated by those who do not eat meat, but want to diversify their diet and make it complete. Salad with pickled mussels and seaweed is a win-win option for a festive feast: unusual, tasty and satisfying.

Ingredients:

• pickled shellfish – 400 g;
• rice – 100 g;
• chilled crab sticks – 200 g;
• seaweed – 350 g;
• egg – 3 pcs.;
• protein substitute for black caviar – 200 g;
• Olive mayonnaise – 250 g.

Cooking method:

1. Boil rice in salted water. Cool.
2. Chop crab sticks into cubes.
3. Boil eggs, chop.
4. Grind the seaweed.
5. First place the rice on a wide salad bowl. Coat each layer with mayonnaise.
6. Place clams, cabbage, then crab sticks and eggs on top of the rice.
7. Spread mayonnaise on top and place a layer of caviar substitute.
8. Before serving, keep the salad in the refrigerator.

With arugula

• Time: 30 minutes.
• Number of servings: 4 persons.
• Calorie content of the dish: 112 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

The characteristic spicy taste of arugula cannot be confused with anything; it makes any dish fresh and piquant. Spicy leaves go well with juicy vegetables, shellfish and olives. The salad dressing made with olive oil, lemon juice and salt is classic but delicious and light. The garlic included in the recipe will add completeness to the flavor.

Ingredients:

• shellfish – 150 g;
• tomatoes – 2 pcs.;
• cucumber – 1 pc.;
• arugula leaves – 100 g;
• avocado – 1 pc.;
• garlic – 1-2 cloves;
• pitted olives – 50 g;
• olive oil – 2 tbsp;
• lemon juice;

Cooking method:

1. Boil seafood, drain in a colander, and cool.
2. For the dressing, mix lemon juice, olive oil and salt.
3. Wash the arugula leaves and dry on paper towels.
4. Cut tomatoes, cucumbers, avocados, olives into arbitrary slices. Stir in clams and arugula. Add garlic, passed through a press.
5. Drizzle the salad with dressing. Mix.

With ginger and roasted peppers

• Time: 30 minutes.
• Number of servings: 6 persons.
• Calorie content of the dish: 72 kcal per 100 g.
• Purpose: lunch, dinner.
• Cuisine: European.
• Difficulty: medium.

At the beginning of cooking, inspect all seafood shells; they should be closed. Their doors open only after heat treatment. To add bright colors to the dish, the recipe uses three colors of bell pepper: red, yellow and green. But if you don’t have all the types on your refrigerator shelves, don’t worry—it won’t affect the taste.

Ingredients:

• white wine – 200 ml;
• mussels in shells – 1000 g;
• onion – 1 pc.;
• fresh cilantro - 1 bunch;
• shallots – 2 pcs.;
• sweet pepper (3 types) – 1 pc.;
• chopped ginger – 20 g;
• olive oil – 6 tbsp;
• wine vinegar - 3 tbsp.

Cooking method:

1. Cut the shallots into cubes.
2. Heat the pan, pour in the wine, add the shallots. Sauté.
3. Place the mussels in the shells, cover the pan with a lid, and simmer for about 10 minutes.
4. Strain the resulting broth and cool.
5. Line a baking sheet with parchment paper and arrange the peppers. Bake in the oven for 10 minutes until darkened. Remove the pepper, cool, remove the skin, cut into cubes.
6. Remove shells from seafood. Mix with ginger, onion, pepper, cilantro.
7. Mix the broth with wine vinegar and olive oil. Soak the salad in the resulting sauce and garnish with cilantro sprigs.

Video

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Salad with mussels is a delicious, classic, European salad that housewives often prepare for dear guests. To prepare this mussel salad you do not need to have any special skills. It can even be prepared for breakfast.

Mussels should be 6-7 cm in size, this will prevent them from becoming tough when cooked.

You can use a chicken egg instead of a quail egg in the salad, just boil it first and then cut it into smaller pieces. You can also use cherry tomatoes instead of regular tomatoes; they will give the salad a more appetizing look.

Preparing this salad takes about 15 minutes - it is very convenient and tasty.

How to cook salad with mussels - 15 varieties

Salad with mussels “Traditional”

Ingredients:

• Mussels - 300 gr.
• Onions - 1 pc.
• Bell pepper - 1 pc.
• Basil - 2-3 sprigs
• Garlic - 2 cloves
• Tomato - 1 pc.
• Lime - 1 pc.
• Dry white wine - 50 gr.
• Soy sauce
• Olive oil
• Quail eggs - 4 pcs.
• Sesame - 2 pinches
• Green salad leaves - 300 gr.
• Wash all the vegetables first, peel the mussels, boil the egg.

Preparation:

Take a frying pan and place it on the stove to heat up.

1. Cut the onions and garlic into very small cubes and fry with olive oil for half a minute until a soft, golden crust appears.
2. Add mussels and dry white wine to the pan and simmer for 2-3 minutes until the alcohol evaporates.
3. Remove the pan from the stove and leave the mussels to cool.
4. To dress the salad, mix olive oil, a little soy sauce, basil, lime juice (do not use lemon juice, because lime juice is more aromatic and softer.)
5. Cut the bell pepper into thin strips, cut the tomato into slices.
6. Place green salad in a salad bowl, add chopped pepper, tomato, and season everything with the previously prepared sauce. Mix everything with your hands (when mixing, do not press too hard on the lettuce leaves so that they do not lose their airiness).
7. Take a flat dish and lay the salad diagonally, lay the mussels on top.
8. Decorate the salad with quail eggs cut in half. Sprinkle the salad with a small amount of sesame seeds.

Enjoy your meal!

Salad with mussels and cucumbers

A very simple salad recipe that does not require much time or expense. The salad turns out filling and very tasty!

Ingredients:

• Mussels - 300 gr.
• Cucumber - 2 pcs.
• Onions - 1 pc.
• Mayonnaise
• Salt pepper

Preparation:

1. Cut the cucumbers into strips, boil the mussels, and chop the onion very finely.
2. We put everything in a salad bowl, season with mayonnaise, add salt and pepper to taste. Salad ready!

To give the salad a more pronounced taste, you can put it in the refrigerator to brew for 30 minutes.

Enjoy your meal!

Salad with mussels baked with cheese and garlic

It can be served as an appetizer or as a separate dish. Very convenient, tasty and unusual.

Ingredients:

• Frozen mussels - 300 gr.
• Onions - 2 pcs.
• Garlic - 1 clove
• Cheese - 150 gr.
• Sunflower vegetable
• Salt pepper

Preparation:

1. Place frozen mussels in a preheated frying pan.
2. Finely chop the onion and garlic.
3. When the mussels are defrosted, drain the water and add sunflower oil, and put the pan back on the stove.
4. Now add chopped onion and garlic to the pan, add salt and pepper to taste, cook everything over moderate heat for 10 minutes.
5. Grate the cheese on a fine grater, sprinkle the finished mussels with cheese, turn off the heat, cover with a lid and leave the cheese to melt. The dish is ready.

Salad with mussels and Chinese cabbage

This is a light and tasty salad, suitable for those who have no time to come up with something, but want to surprise. An appetizing dish.

Ingredients:

• Mussels - 300 gr.
• Beijing cabbage - 300 gr.
• Carrots - 1 pc.
• Onions - 1 pc.
• Boiled chicken egg - 2 pcs.
• Cheese - 50 gr.
• Sunflower oil
• Olive oil

Preparation:

1. Grate the carrots, chop the onion and fry everything in a heated frying pan with sunflower oil, salt and pepper.
2. Chop the Chinese cabbage and cut the egg into small cubes.
3. Place chopped cabbage, egg, carrots fried with onions in a salad bowl, add 1 tablespoon of olive oil, mix.
4. Grate the cheese and sprinkle on the salad.
5. Place boiled mussels on top. Salad ready.

Enjoy your meal!

Salad with mussels “Dietary”

This is a low-calorie salad and does not contain meat products. Tasty, and most importantly - healthy. Very tasty.

Ingredients:

• Mussels - 200 gr.
• Potatoes - 3 pcs.
• Large tomato - 2 pcs.
• Pickled cucumber - 1 pc.
• Mustard - 1 teaspoon
• Sugar, salt, pepper
• Apple cider vinegar - 1 teaspoon
• Sunflower oil
• Greenery

Preparation:

1. Boil the potatoes, and once ready, cut them into cubes.
2. Boil the mussels (to remove the fishy smell from the mussels, add bay leaves, allspice and onions when cooking).
3. Cut the pickled cucumber into strips.
4. In a salad bowl, mix chopped potatoes with pickled cucumber, add finely chopped onions and boiled mussels.
5. To prepare salad dressing, take a spoonful of mustard, a spoonful of sugar, a little salt, pepper, just a little apple cider vinegar, and sunflower oil. Grind all this until smooth.
6. Add the dressing to the salad and mix everything. Decorate with greens. Salad ready!

To serve, take a large tomato, cut it into two halves, cut out the core and place the mussel salad in it. Place a lettuce leaf on a plate and a tomato stuffed with lettuce on it.

Enjoy your meal!

Salad with mussels “Corsica”

A very beautiful, bright and tasty salad that will lift the spirits of all your guests. For special gourmets, you can add a little honey to the salad dressing.

Ingredients:

• Mussels in oil - 100 gr.
• Lemon - 1 pc.
• Lettuce leaf - 120 gr.
• Mustard - 0.5 teaspoon
• Cherry tomatoes - 150 gr.
• Egg - 2 pcs.
• Olive oil
• Iceberg lettuce leaf
• Green onion - 30 gr.
• Dill - 30 gr.
• Salt, cumin, mayran
• Red pepper

Preparation:

1. We tear the lettuce leaf with our hands and put it in a salad bowl.
2. Cut the tomatoes into two halves and add to the salad bowl.
3. Place the mussels in the next layer.
4. We cut the green onions diagonally to form feathers. Finely chop the dill. Pre-boiled eggs, cut into four parts.

Prepare salad dressing:

1. In a small bowl, mix 0.5 teaspoons of mustard, 2 teaspoons of lemon juice, 3 tablespoons of olive oil. Add cumin - a little, red pepper - to taste, salt. Mix everything again.
2. Add the sauce to the salad and mix everything. Salad ready!

To decorate the salad, sprinkle with green onions and dill. Place the egg cut into slices along the edge of the salad bowl.

Salad with mussels “Festive”

An easy-to-prepare salad with mussels will delight both you and your loved ones. It will taste as good as any other dish on your table.

Ingredients:

• Mussels - 150 gr. (+ a few things to decorate the salad)
• Egg - 4 pcs.
• Iceberg salad - 200 gr.
• Dill - 20 gr.
• Red onion - 0.5 bulbs
• Mustard - 2 teaspoons
• Mayonnaise

Preparation:

1. Place chopped onions, dill, lettuce, boiled egg, boiled mussels, canned peas in a bowl. Mix everything.

Prepare salad dressing:

1. Mix mayonnaise with mustard, add salt and pepper to taste.
2. Add the dressing to the salad and mix everything. Place everything in a salad bowl. Salad ready!
3. We use mussels for decoration.

Enjoy your meal!

Salad with mussels and avocado

Based on the ingredients included in this salad, it can be called vitamin-rich. It is lightweight and very useful.

Ingredients:

• Mussels - 100 gr.
• Avocado - 1 pc.
• Tomatoes - 2 pcs.
• Lemon - 0.5 pcs.
• Garlic - 1 clove
• Olive oil - 25 ml.
• Salt pepper

Preparation:

1. Cut the tomatoes into large cubes. Peel the avocado and also cut into large cubes, put everything in a salad bowl. We also put boiled mussels there.
2. Chop the garlic very finely.

Making the salad dressing:

1. Place the garlic in a small bowl, add lemon juice, olive oil, salt and pepper. Pour the dressing over the salad and mix everything well. Salad ready.

Enjoy your meal!

Salad with mussels and rice

An original and satisfying salad. Suitable for any table, both festive and every day.

Ingredients:

• Mussels - 500 gr.
• Rice - 130 gr.
• Tomato - 1 pc.
• Dill - 20 gr.
• Parsley - 20 gr.
• Egg - 1 pc.
• Vinegar 7% - 0.5 teaspoon
• Sunflower oil - 2 tablespoons
• Bay leaf
• Ground black pepper

Preparation:

1. Boil mussels, rice, egg.
2. Finely chop the greens, the tomato into slices, the mussels finely
3. Add salt, ground black pepper, 0.5 teaspoon 7% vinegar, 2 tablespoons sunflower oil, rice. Mix everything.
4. To decorate the salad, finely chop the egg and sprinkle it on the salad, then sprinkle with herbs. Place tomatoes on top and sprinkle with herbs again. Salad ready!

Enjoy your meal!

Salad with mussels and cheese

Simple products, very simple recipe, minimum time. Wonderful taste.

Ingredients:

• Mussels - 300 gr.
• Cheese - 100 gr.
• Tomato 1 - pcs.
• Dill - 30 gr.
• Lemon - 0.5 pcs.
• Soy sauce

Preparation:

1. Peel the tomato, remove the core and cut it into cubes. Place in a salad bowl.
2. Add boiled mussels and finely chopped herbs.
3. Grate the cheese and place it in a salad bowl.
4. Season the salad with lemon juice and soy sauce to taste. Salad ready!

Salad with mussels “Delicious”

A simple, light and delicious salad with mussels. Its preparation will not take you much time. And the result will exceed all your expectations.

Ingredients:

• Mussels - 150 gr.
• Tomato - 2 pcs.
• Lettuce leaf to your taste - 300 gr.
• Lemon juice
• Olive oil
• Salt, sesame - to taste

Preparation:

1. We tear the lettuce leaf with our hands and place it in a salad bowl.
2. Cut the tomatoes into small slices (you can use cherry tomatoes, they will give your dish a more beautiful appearance), place them in a salad bowl in a layer on a lettuce leaf.
3. Place the next layer of pre-boiled mussels.
4. Sprinkle the salad with lemon juice, add olive oil, salt and sesame seeds. Mix. Salad ready!

Enjoy your meal!

Salad with mussels and tuna

Original, tasty, nutritious - that’s what we can say about this salad. It's very easy to prepare.

Ingredients:

• Mussels - 200 gr.
• Cucumber - 1 pc.
• Chinese salad - 200 gr.
• Radish - 100 gr.
• Canned tuna - 150 gr.
• Cherry tomatoes - 150 gr.
• Canned corn - 200 gr.
• Green onion - 30 gr.
• Olive oil
• Salt, pepper - to taste

Preparation:

1. Chop cucumber, radish, Chinese lettuce, cherry tomatoes, green onions. Place everything in a bowl.
2. Add canned corn, boiled mussels, tuna. Season with olive oil, salt and pepper. Mix everything.
3. We transfer everything into a salad bowl. Salad ready!

Enjoy your meal!

Salad with mussels and pickled onions

Prepare the salad in 10 minutes and surprise your guests. The original taste of the salad will not leave anyone indifferent.

Ingredients:

• Mussels - 200 gr.
• Onions - 1 pc.
• Cucumber - 1 pc.
• Egg - 1 pc.
• Balsamic vinegar
• Butter - 50 gr.
• Lemon - 0.5 pcs.
• Mayonnaise
• Olives for decoration

Preparation:

1. Cut the onion into half rings and pour in bolsamic vinegar. For a more piquant taste, marinate for 5 minutes.
2. Fry the mussels in butter very quickly, before they are ready, add salt and sprinkle with lemon juice.
3. Cut the cucumber into small cubes and boil the egg.
4. Mix all ingredients in a salad bowl and season with mayonnaise.
5. Decorate everything with olive halves. Salad ready!

Enjoy your meal!

Salad with mussels and red caviar

If you have all the ingredients, this salad can be prepared in 5 minutes. It is distinguished by its originality. Very tasty.

Ingredients:

• Marinated mussels - 150 gr.
• Bell pepper - 300 gr.
• Tomato - 1 pc.
• Egg - 2 pcs.
• Dill - 10 gr.
• Red caviar - 3 teaspoons
• Crackers with red caviar
• Olive oil

Preparation:

1. Cut the bell pepper, tomato and dill into cubes.
2. Boil the egg, cut only the white into the salad.
3. We put everything in a salad bowl, add pickled mussels, some crackers and 3 teaspoons of red caviar.
4. Season everything with olive oil and mix. Salad ready!

Enjoy your meal!

Salad with mussels and vegetables

A beautiful and tasty salad will always delight your guests.

Ingredients:

• Mussels - 200 gr.
• Potatoes - 2 pcs.
• Carrots - 1 pc.
• Egg - 1 pc.
• Sauerkraut - 50 gr.
• Canned peas - 200 gr.
• Vegetable oil
• Mayonnaise
• Onions - 1 pc.
• Bay leaf
• Sweet peas
• Chinese cabbage, bell pepper, red caviar - for serving

Preparation:

1. Boil potatoes, carrots, eggs.
2. Boil the mussels with the addition of bay leaf, pepper and onion. Then fry them in vegetable oil.
3. Chop potatoes, eggs, carrots, and onions. Place in a salad bowl.
4. Add sauerkraut, canned peas, mussels.
5. Season everything with mayonnaise and mix. Salad ready!

To serve, take a lettuce leaf and place half a bell pepper filled with mussel salad on it. Decorate with red caviar on top.

Enjoy your meal!

Salad with canned mussels is a cold type of appetizer worthy of the attention of every person. This is bright, original, light and very tasty; as a rule, the dish can be quickly and easily prepared for any holiday, surprising and delighting your guests. There are so many recipes for such salads with seafood today, sometimes it’s even very difficult to choose one or the other, however, right now there are several of the best appetizers with marinated mussels for you.

Worth knowing!

Canned mussels are considered an exotic product, endowed with an incredible amount of useful substances that are retained in them even with various types of heat treatment - boiling, stewing, frying, canning. All dishes made from these shellfish are light, tasty, satisfying and at the same time healthy.

How to prepare a salad with mussels: secrets and cooking tips

To make a salad with canned mussels tasty, really appealing to guests and beneficial to the body, you should know a few simple rules:

1. The best way to dress seafood appetizers is to use a combination of olive oil and lemon or lime juice. Do not forget that mayonnaise and mayonnaise sauces, firstly, make dishes heavier, increasing their calorie content many times over, and, secondly, sometimes they simply do not combine with seafood ingredients.
2. Never add meat products (sausages, sausages, minced meat, smoked balyki, etc.), as well as any type of meat (beef, poultry, pork, veal, etc.) to mussel dishes. They are completely incompatible with seafood and can ruin the entire taste of your appetizer.
3. When preparing salads with canned mussels, choose seafood with a good shelf life and a size of 4-5 cm. Small mussels are practically invisible in the appetizer, and their taste is somewhat different from the taste of large delicacies. Large mussels are more tender, juicy, meaty, and aromatic.
4. Do not add liquid from canned seafood packaging to salads; it must be drained. Typically, such a liquid contains vinegar, but it is not needed in snacks, especially if they are prepared for children.

Salad with canned mussels and eggs

Required ingredients:

• — Marinated mussel meat – 200-250 gr.
• — Cherry tomatoes (can be replaced with another variety, but so that the tomatoes are fleshy and sweet) – 10-12 pcs.
• — Olives without pits and filling – 8-10 pcs.
• — Quail eggs – 4-5 pcs.
• — Salad sweet onion – half an onion.
• — Parsley – 3-4 sprigs.
• - Any mayonnaise - 3 tablespoons.
• - Salt to your own taste.

How this wonderful treat is prepared.

1. Open the mussels, drain them, if there is any liquid, place them in a deep bowl.
2. Remove the olives from the marinade, cut them in half, and add them to the mussels.
3. Cool the hard-boiled eggs, peel, cut into slices, one egg into about 4 parts. Alternatively, you can chop this ingredient into smaller pieces. Add to seafood.
4. Peel the onion, cut the product into half rings or quarters. The red variety looks very nice in a salad, but you can also use white. Place the vegetable in your bowl.
5. Add finely chopped parsley to the available products, leaving a few leaves to decorate the finished snack.
6. Cut the tomatoes into 2 halves and combine them with other ingredients.
7. Salt everything, maybe a little pepper, season with mayonnaise, stir, garnish with a sprig of parsley and you can serve the salad on the table.

Ask the chef!

Didn't manage to cook the dish? Don't be shy, ask me personally.

Salad with canned mussels and corn

Take for preparation:

• — Bell pepper – 1 pc.
• — Canned mussels – 350 gr.
• - A couple of cloves of garlic.
• — Juice of half a lemon or lime.
• - Natural olive oil (vegetable oil is suitable as a substitute) - 3 tablespoons.
• - Canned sweet corn - 3-4 tablespoons.
• — Lettuce – 5 sheets.
• - Melted butter - 1 spoon.
• — Fried or marinated champignons – 100-120 gr.
• - Thyme - 2 sprigs.
• — Ground red pepper, salt.
• — Lettuce leaves for laying out the appetizer (you don’t have to take it).

Cooking method step by step.

1. Mix in one bowl corn, mussels, from which it is important to first strain the marinade, chopped thyme, sweet peppers cut into cubes or strips, chopped lettuce, fried or pickled champignons to your taste.
2. Prepare a sauce from lemon juice, olive oil and butter, as well as garlic pressed through a press. Pour all this over the salad, add salt and spices, mix.
3. Place the resulting beauty on green fresh lettuce leaves and serve on a large platter or in portions for each guest.

Salad with canned mussels: recipe with photo, very tasty, with rice

• — Canned mussels (marinated) – 250 gr.
• - Boiled rice - 1 glass.
• — Canned peas – 2-3 spoons.
• — One hard-boiled egg.
• - Dill - a couple of sprigs for decoration.
• — Mayonnaise sauce or light mayonnaise for dressing.

Step-by-step cooking process.

1. We open the mussels, place them in a colander, cut half of the package into 2-3 parts, and leave the other half whole.
2. Cook the rice until tender in salted water, but do not overcook it so that the porridge turns out crumbly.
3. Cool the egg, peel and chop finely.
4. Strain the liquid from the peas.
5. Mix all the products in one bowl, add mayonnaise to them, spread the portion out or, using a special cooking ring, decorate with sprigs of dill. If desired, the greens can be chopped. All is ready!

Salad with canned mussels, egg, and cucumber

You will need for the recipe:

• - 300 gr. canned mussels.
• - 3 boiled chicken eggs.
• - 3 fresh cucumbers (check that the vegetables are not bitter).
• — A bunch of dill and one or two sprigs for decoration.
• — A bunch of fresh green onions.
• - A pinch of salt.
• — Mayonnaise sauce – 2 spoons.

How are we going to make this appetizer?

1. Drain the juice from the seafood, place it in a deep salad bowl, add chopped boiled eggs and herbs, diced cucumbers and a pinch of salt.
2. Mix all the ingredients with mayonnaise, garnish with a sprig of dill, and you're done! Fast, simple and delicious!

On a note! If desired, you can add lettuce to this dish, which is best sautéed in oil beforehand (remove excess oil with a paper towel) or place in boiling water for 5 minutes and then squeeze.

Salad with canned mussels and tomatoes

Products you will need:

• - 400 gr. marinated mussel meat.
• - 3-4 tomatoes (the “plum” variety is good).
• — Thick-walled green pepper (you can use yellow or red as an option).
• - Red onion.
• — A few basil leaves.
• — Olives or black olives to taste (you don’t have to add them).
• — A tablespoon of wine vinegar.
• - 3 tablespoons of olive oil.
• - 2 cloves of garlic.
• - Salt and ground black pepper to your taste.

How to make mussel and tomato salad.

1. To the plate with mussels, add a tomato cut into large pieces, olives (you can cut them, you can use them whole, or you can leave them out altogether), chopped green onions and diced peppers.
2. Chop the basil leaves very finely, mix with vinegar, salt, pepper and oil. We season our salad with all this, let it brew for about 15 minutes, and then put it beautifully in a salad bowl and treat it to those gathered at the table.

On a note! It tastes better if you cool this snack a little before eating, just keep it in the refrigerator for about ten minutes.

Salad with canned mussels and vegetables

• — Green beans – 250-300 gr.
• — Mussel meat, canned in brine – 400 gr.
• — Salad onion – 1 pc.
• — Red bell pepper – 1 pc.
• - Dried basil - at your discretion.
• — Parsley – 3-4 sprigs.
• — Dry red wine – 2 tablespoons.

Cooking process.

1. Boil the green beans until tender in salted water, drain them in a colander, and let cool. Next, the product is ready for use, but if desired, you can fry it for 5-10 minutes in a frying pan with the addition of vegetable oil.
2. Cut the onion into halves of rings, chop the pepper into cubes.
3. Wash the parsley and chop it.
4. Place the mussels in a bowl, leaving the brine, it will be needed for dressing.
5. Mix wine, dried basil and seafood brine in a convenient bowl, leave this sauce to brew for a few minutes.
6. Mix all the prepared ingredients or lay them out in layers, season with wine sauce, and you are ready to eat.

Salad with mussels and shrimp

A wonderful solution for a quick daily snack, a gala table or a simple cozy romantic evening.

Salad ingredients:

• — Canned mussel – 200 gr.
• — Boiled meat – 200 gr.
• — Purple bulb.
• — Red bell pepper.
• — Tomatoes – 2 pcs.
• — Green salad leaves – 5-6 depending on portions.

For refueling:

• — Parsley – a few sprigs.
• — Melted butter – 2-3 tablespoons.
• — Lime juice – 1.5-2 teaspoons.
• — Olive oil – the same amount as lemon juice.
• - Ground pepper - a pinch.
• - Salt - a pinch.

To prepare this salad, you need:

1. Cut the tomatoes into strips, and chop the pepper in the same way, having previously cleaned it of all the insides.
2. Chop the onion into thin halves of rings.
3. If purchased fresh, boil the shrimp and remove the shell; the meat will be used in the salad. If desired, seafood meat can be slightly fried with chopped garlic.
4. In a separate bowl, mix all the ingredients for the dressing, while chopping the parsley with a knife. Let stand at room temperature for 15 minutes.
5. Place mussels without marinade, shrimp, as well as all the prepared vegetables in a deep bowl, pour the sauce over the dish, mix with your hands and place beautifully in portions on green lettuce leaves.

It can become an indispensable treat when guests are already on the doorstep, because it is made as quickly as possible and does not require any serious expenses; it is enough to have a package of pickled mussels and a primitive set of fresh or canned vegetables in the refrigerator.

Mussel meat has many beneficial properties, such as improving metabolism in the body, strengthening the immune system, and increasing appetite.

Mussels are a storehouse of amino acids and vitamins that help strengthen bones and prevent arthritis. With their regular consumption, the condition of the skin improves.

The properties of the meat of these shellfish help strengthen the nervous and cardiovascular systems.

It’s hard to believe how much benefit they bring to the body, but these are just the facts and, above all, they are simply tasty and nutritious!

Mediterranean mussel salad with fresh cucumber and tomatoes

You will need:

• 1 PC. large tomato
• 4-5 pcs. radish
• 3 pcs. cucumber is not big
• fresh salad
• 100 g green and dark olives
• 1 p. parsley
• 100 g unsalted cheese
• 100 g mussels in oil
• 50 g olive oil
• freshly squeezed lemon juice
• 1 pc. ground black pepper
• 1 pc. salt

Cooking method:

1. Cut cucumbers and tomatoes into small pieces, cheese into cubes, radishes into slices, finely chop greens, mix greens, mussels, vegetables, olives and cheese in one bowl
2. Next, sprinkle the salad with lemon juice, olive oil, pepper and salt to taste and mix lightly with two spatulas from bottom to top.
3. Prepare a salad bowl - line the bottom with fresh lettuce leaves, put vegetable salad on them, garnish with herbs

Bon appetit!

Mussel salad with eggs and mayonnaise

We will need:

• 200 g frozen mussels
• 2 tbsp. l. mayonnaise
• 3 pcs. egg
• 150 g hard cheese
• 50 g parsley
• fresh lettuce leaves
• fresh cucumber for garnish

Cooking method:

1. Boil the mussels in boiling salted water for 1 minute, drain in a colander and cool.
2. Boil eggs in advance, chop
3. Coarsely grate the cheese
4. Finely chop the parsley
5. Mix all ingredients with mayonnaise
6. Decorate the dish with lettuce leaves, lay out the salad, decorate with fresh cucumber

Bon appetit!

Recipe for corn salad with potatoes and mussels

You will need:

• 200 g mussels
• 3-4 pcs. Boiled potatoes
• 1 b. canned corn
• 1 PC. bulb onions
• 3 tbsp. l. olive oil
• 1 tsp. vinegar
• 1 tsp. granulated sugar
• salt and pepper

Cooking method:

1. Quickly boil the mussels in salted boiling water for no more than 1 minute.
2. Place boiled potatoes and diced onions on lettuce leaves
3. Place corn and boiled shellfish from a jar on top of the potatoes.
4. Pour over the sauce made from olive oil, vinegar, sugar, salt, pepper, stir if desired.

Bon appetit!

Darling salad

You will need:

• mussels, boiled in boiling salted water for 1 minute
• stalked celery, diced
• pink onion, cut into half rings and scalded
• red paprika cut into strips
• green olives
• chopped parsley
• zest of half an orange

For the sauce:

• olive oil
• lemon juice
• soy sauce
• sugar
• sweet mustard
• black pepper
• clove of garlic
• oregano dry
• heavy cream

Add lemon juice to the sauce last and whisk quickly. Decorate the plate with lettuce leaves, place the salad you prepared on them and carefully spoon over the sauce, sprinkle with chopped parsley

Bon appetit!

Green salad with broccoli

You will need:

• 1/2 head of broccoli
• 2 pcs. fresh cucumber
• 100 g mussels in oil
• 1 PC. bulb onions
• 2 tbsp. l. sweet mustard
• 100 ml olive oil
• 100 g cashew nuts
• 2 tbsp. l. soy sauce
• 2 teeth garlic

Cooking method:

1. Rinse the broccoli well, dry, disassemble into small florets and boil for 5 minutes in boiling salted water, then discard in a colander and immediately pour in ice water for 2 minutes, drain.
2. Wash and dry the cucumbers, chop them into thin strips
3. Peel the onion and garlic, cut the onion into half rings, cut the garlic into slices with a knife
4. Place cucumbers, broccoli, mussels, onion and garlic in one bowl
5. Prepare the sauce - place nuts in a blender for 5 seconds, add butter, mustard and soy sauce
6. Drizzle prepared dressing over salad

Bon appetit!

Lenten salad with mussel meat and rice

You will need:

• 200 g mussels in brine
• 5 tbsp. l. boiled long grain rice
• 1 PC. boiled carrots
• 2 pcs. medium onion
• 2-3 green onions
• vegetable oil
• 3-4 sprigs of dill and parsley

Cooking method:

1. Peel the onion, chop finely and scald with boiling water
2. Finely chop the greens
3. Peel and grate carrots
4. Drain the brine from the mussels
5. Place everything in one salad bowl, add salt to taste and season with oil

Bon appetit!

Festive Lenten salad with mussels

You will need:

• 400 g mussels
• 1 PC. red onion
• 1 PC. fresh cucumber
• 1 PC. Sweet pepper
• 100 g salad mix (Peking cabbage)
• 1 p. parsley
• olive oil
• ground black pepper

Cooking method:

1. Chop pepper and cucumber into strips
2. Cut the onion into small cubes
3. Tear the salad with your hands (chop the cabbage thinly) and place on a plate.
4. Place the mussels in boiling water and boil for 1 minute after boiling, drain in a colander and let cool.
5. Mix vegetables with mussels, salt, pepper to taste, olive oil and place on a bed of lettuce on a plate.

Bon appetit!

Cooking a spicy salad with mussels in wine

You will need:

• 24 pcs. mussels in the shell
• ½ tbsp. white table wine
• 2 pcs. large tomato
• 50 g fresh parsley
• 50 g fresh cilantro
• 1 PC. Sweet pepper
• 1/3 cup olive oil
• 2 tbsp. l. lemon juice
• 150 g green beans
• 1 green chili pepper

Cooking method:

1. Place the mussels in a frying pan, add dry wine and cover with a lid and simmer for 5-6 minutes, shaking the pan occasionally, all the mussels should open, then take them out and dry, leaving 1/3 of the wine from the frying pan after simmering for dressing
2. Take the shellfish out of the shells into a large glass bowl, add finely chopped cilantro, parsley and thin tomato slices to them, mix everything carefully
3. Boil the green beans in salted water for about 2 minutes, they should soften a little, then drain the liquid from them, refresh the boiled beans under ice water and send them to the mussels
4. For dressing: a little wine in which the mussels were stewed, add olive oil, chopped chili and freshly squeezed lemon juice, mix everything well
5. Next, place the salad on the dish and pour the dressing over it.

Bon appetit!

Delicious salad with mussels and potatoes

You will need:

• 300 g small potatoes, cut into quarters
• 1.5 kg peeled mussels in shells
• 70 g green peas (can be frozen, but must be thawed first)
• 3 tbsp. l. red onion, finely diced
• 2 pcs. hard-boiled chicken eggs
• 2 tbsp. green onion, finely minced
• 1 PC. onion, finely chopped
• 4th branch fresh thyme
• 1 PC. boiled carrots, diced
• 4 pods red pepper
• 1 cup chopped tomato
• 2 pcs. pickled cucumber
• 2 tsp. olive oil
• 2 cloves garlic, sliced
• ½ cup white wine
• ½ cup garlic mayonnaise

Cooking method:

1. In a frying pan, sauté the garlic and onion in oil, cook over low heat for 5 minutes.
2. Next, add mussels, thyme and pour in the wine, bring to a boil, cover with a lid and simmer for 8-10 minutes. The clams have opened - they are ready! Retaining liquid after simmering
3. Place a saucepan with cold water and potatoes on the fire, bring to a boil, then simmer for 15 minutes until tender, drain the water, leave for 3-4 minutes, then transfer the potatoes to a large bowl, add the broth from stewing the mussels, cover with a lid and set aside to soak
4. In another bowl, mix carrots, peppers, peas, onions, eggs, tomatoes and cucumbers (all diced), peeled mussels with garlic mayonnaise
5. When serving, add salad to a serving of potatoes and garnish with green onions on top.

Bon appetit!

Salad with mussels, baked peppers and ginger

You will need:

• 200 ml dry white table wine
• 1.3 kg mussels in shells
• 3 onions, diced
• 2 pcs. shallots, diced
• 1 PC. yellow bell pepper
• 1 PC. red bell pepper
• 1 PC. green bell pepper
• 50 g fresh cilantro, most of it chopped, the rest left for decoration
• 20 g fresh ginger, grated
• 6 tbsp. l. olive oil
• 3 tbsp. l. wine vinegar for dressing

Cooking method:

1. Heat the wine in a frying pan, saute the shallots in it, lay out the mussels, cover with a lid and simmer for 8-10 minutes until all the shells open, strain the broth and leave to cool
2. On a baking sheet covered with parchment, place the halves of three types of peppers, skin side up, and bake in the oven at 200 degrees for 10-12 minutes until the skins are browned, then we close the still hot peppers in a plastic bag so that they cool there, now we remove them very easily peel it off with a knife and chop it into cubes
3. We select clams from the shells, mix them with pepper, cilantro, onion and ginger. Add mussel broth sauce, wine vinegar and olive oil. Serve the salad to the table, garnishing it with fresh cilantro leaves

Bon appetit!

Warm salad with shellfish and mushrooms

You will need:

• 450 g frozen mussels
• 100 g monk mushrooms (or champignons)
• 1 PC. bulb onions
• 150 g cherry tomatoes
• 100 g fresh salad leaves
• 1 tbsp. l. soy sauce
• 2 tbsp. l. lemon juice
• 2 tbsp. l. olive oil
• 2 tbsp. l. sweet chili sauce
• 50 g dry white wine
• 1 tooth garlic
• 50 g dill
• vegetable oil for frying

Cooking method:

1. Wash the mushrooms well and blanch in boiling water for 5 minutes. Drain in a colander.
2. Rinse the mussels and boil in salted boiling water for 1 minute, drain the water and cool.
3. Finely chop the onion and lightly fry in vegetable oil, add mussels and garlic, cook over high heat until the moisture evaporates, about 5 minutes.
4. Pour in the wine, wait until it evaporates and add dill
5. Place lettuce leaves on portion plates, then warm salad, fresh cherry tomatoes and mushrooms
6. To dress the salad, mix lemon juice, chili sauce, soy sauce and olive oil, mix everything well and pour over the warm salad.

Bon appetit!

Mussels with mayonnaise

You will need:

• 400 g mussels in shell
• 1 PC. bulb onions
• 1 PC. pickled cucumber
• 1 PC. chicken egg
• 1 tsp. tomato puree
• 60 ml broth (from mussels)
• 2 tbsp. l. mayonnaise
• 0.5 tsp. mustard
• sugar to taste
• 2 leaves green salad
• 50 g parsley

Cooking method:

1. Cook the mussels in boiling salted water for 5 minutes, then remove the meat from the shells, peel and rinse, leaving the broth
2. Boil the egg hard, cool, separate the white from the yolk, you only need the white, which needs to be finely chopped
3. Finely chop the onion
4. Pickled cucumbers finely cut into cubes
5. Mix shellfish with mayonnaise, onion, pickles and chopped egg white
6. Season everything with mussel broth, add tomato puree, mustard and a pinch of sugar and black pepper to taste
7. Place the salad on a round or oval platter, garnish with fresh lettuce leaves and parsley

Bon appetit!

Salad with mussels and champignons “Alexander”

You will need:

• 200 g champignons
• tomato - 2 pcs.
• 200 g frozen mussels
• 1 PC. bulb onions
• mayonnaise - 100 g
• 2 tbsp. l. vegetable oil
• 2nd branch dill, parsley
• 1 tsp. salt

Cooking method:

1. Rinse the mushrooms with running water, dry and cut into small cubes
2. Peel and finely chop the onion
3. Salt the mushrooms and onions in a frying pan, fry with onions over moderate heat for 5-6 minutes until golden brown, remove from the frying pan to a plate and cool completely
4. Wash the mussels, place them in boiling salted water for 1 minute, immediately drain in a colander and cool.
5. Cut tomatoes into small cubes
6. Place mushrooms in the first layer of salad bowls, then tomatoes, then mussels, and generously pour mayonnaise on top. When serving, garnish the salad with dill and parsley

Bon appetit!

Video salad recipe from the chef

Thaw the mussels in advance. Place seafood in a colander set over a bowl. Place this design on the coldest shelf of the refrigerator. It will take you approximately 12 hours to defrost the shellfish. This is the most correct way to defrost. But if you don’t have that much time at your disposal, you can use another method. Dilute 4 tbsp in 1 liter of cold water. l. salt. Place the mussels in salted water. After a couple of hours, the seafood will thaw.

Place the shellfish in a pan of boiling salted water, let the liquid boil again and simmer over low heat for literally 2 minutes. Then drain in a colander to cool.

Peel the onion, rinse and cut into quarters of rings.


Wash and dry the tomatoes. Cut each tomato into 4 slices, which are then cut crosswise into slices approximately 5 mm thick.


Rinse the parsley, shake off the water and chop finely.


Drain the jar of olives. Place mussels, tomatoes, onions, olives and parsley in a salad bowl. Season to taste with freshly ground pepper and salt.


Season with olive oil and stir.


Salad with mussels and olives is ready. Serve it to the table immediately after cooking.


This dish looks very impressive in rock glasses or transparent rosettes.