Features of the preparation of a delicious dish. TOP 10 best salads with mussels and additional ingredients under various sauces. Video recipes.
Mussel salad is not only incredibly tasty, but also a very healthy snack. Their main ingredient is sea shellfish, the meat of which is rich in minerals and vitamins necessary for the normal functioning of the human body. Pickled, canned, baked and smoked mussels can be used in salads, they can also be pre-boiled in white wine with spices or fried in olive oil. Gourmets eat raw seafood, but raw mussels are rarely used in salads. Shellfish go well with other seafood, cereals and vegetables, and you can season the appetizer with olive oil, mayonnaise and various sauces. Further, the basic principles of preparation and the most popular recipes for salads with mussels, which you can cook in your kitchen.
Features of cooking salads with mussels
Mussels are a unique product that contains more than 2 dozen amino acids, vitamins A, C, D, PP, E and almost the entire group B. They are rich in calcium, phosphorus, magnesium, sodium and iron. This low-calorie product saturates well, so simple salads with mussels are in the diet of everyone who is struggling with excess weight or just looking after their health. In addition, the mollusk is capable of removing radionuclides and slags.
If shrimp has a positive effect on men's health, then mussels can be called a female product. They strengthen teeth, nails and hair, improve the functioning of the stomach and all organs of the small pelvis. The arginine, valine, lysine and other substances contained in them prevent aging and eliminate skin problems.
To make a sea salad with mussels not only tasty, but also healthy, it is important to pay special attention to the choice of seafood. If you are using store-bought canned or pickled shellfish, check the expiration date carefully. If you buy them in sash, pay attention to the following features:
- Place of catch … In its natural habitat, the mussel acts as a filter, if it is caught in dirty waters, it can accumulate a lot of harmful substances. In order not to come across a similar product, it is better to buy mussels from trusted suppliers, especially when it comes to buying shellfish in the markets of the Black Sea coast. The most delicious are ocean and sea mussels, but it is much safer to buy shellfish grown on special farms. Caught in fresh water, they are not only not useful, but also dangerous for humans, because they can be infected with dangerous microorganisms.
- Manufacturer country … Companies from Japan, Italy, Spain and Turkey are considered to be quality suppliers of shellfish. In these countries, mussels are not bred in artificial reservoirs, but in the open sea.
- The integrity of the sink … Do not use cracked shells, they are not suitable for cooking. Before heat treatment, mollusks should be in the refrigerator, but no more than 8 months, this is the only way to preserve the beneficial properties of mussels. If fresh shellfish were purchased and during the heat treatment they did not open their flaps, such a product cannot be used. If you bought frozen shells that were pasteurized before freezing, they may not open during processing, but such a product is allowed to be eaten.
Note! 15% of the world's population is diagnosed with shellfish allergy, so sea salads with mussels should be used with caution by a person prone to allergic reactions. In addition, this product is capable of strongly thinning the blood, therefore it is contraindicated for people with poor blood clotting.
TOP 10 recipes for salad with mussels
There are many recipes for delicious salads with mussels in Mediterranean cuisine. Shellfish are now sold in any supermarket. They can be frozen, pickled, or canned. With any of them, you can make a light and satisfying snack. If you know how to make a mussel salad, you can surprise your guests with an original Mediterranean dish. Having mastered the basic principles of its preparation, start experimenting with ingredients, sauces and dressings, creating your own masterpiece with seafood.
Mussel and Egg Salad
The taste of the dish turns out to be spicy and delicious, as this salad is prepared with canned mussels, lots of greens, tomatoes and chicken eggs. The dish is incredibly healthy and nutritious thanks to its many vitamins and minerals.
- Caloric content per 100 g - 99.5 kcal.
- Servings - 2
- Cooking time - 30 minutes
Ingredients:
- Pickled mussels - 200 g
- Cherry tomatoes - 400 g
- Parsley - 1 bunch
- Eggs - 2 pcs.
- Pitted olives - 10 pcs.
- Mayonnaise - 3 tablespoons
- Onions - 1 pc.
Step by step preparation of salad with mussels and eggs:
- Hard-boiled eggs and peel them off.
- Peel the onion.
- Wash and dry the tomatoes and parsley.
- Finely chop the eggs, chop the tomatoes into slices, chop the herbs finely, chop the onion in half rings, chop the olives.
- Combine all the chopped ingredients with the clams, mix everything.
- Add the mayonnaise to the pickled mussel salad and mix again.
Since there is already salt in canned shellfish, you do not need to salt the salad with mussels and eggs. It is enough to put it on a plate, and you can immediately serve it to the table, garnished with parsley leaves and halves of olives.
Salad with mussels and cucumber
This salad is prepared from frozen mussels, it is also quite possible to use freshly caught shellfish for it. When buying them, it is imperative to monitor the freshness and integrity of the shells. Frozen mussels should be free of frost and ice, which indicate improper storage of seafood. It will take no more than 15 minutes to prepare 2 servings of this delicious dietary dish.
Ingredients:
- Natural mussels - 400 g
- Fresh cucumber - 2 pcs.
- Eggs - 2 pcs.
- Dill - 50 g
- Green onions - 1 bunch
- Mayonnaise - 40 g
- Salt, black pepper - to taste
Step by step preparation of salad with mussels and cucumber:
- Boil chicken eggs hard-boiled, cool, peel.
- Clean mussel shells from adhered particles with a brush, wash thoroughly.
- Boil water, add salt, and throw clean shells into it. Cook for no more than 5 minutes, otherwise the meat will become tough. Remove the shells from the water, refrigerate, open them and separate the meat from the shutters.
- Wash and dry the cucumber and herbs. Finely chop the greens, cut the cucumber into cubes.
- In a deep salad bowl, combine the dill, cucumber and mussels. Salt and pepper everything, season with mayonnaise and mix gently.
Fresh salad with mussels and cucumber turns out to be incredibly light and aromatic. With its sophistication and novelty, it can decorate any festive table.
Warm salad with mussels
To add an exotic touch to your menu, prepare a delicious salad with mussels and boiled potatoes. It can be served as a side dish or as a separate dish. It will take at least an hour to prepare a warm salad with mussels, but its incredible taste is worth every minute spent on cooking.
Ingredients:
- Potatoes - 700 g
- Mussels - 1 kg
- White table wine - 200 ml
- Parsley - 1 bunch
- Onion - 1 pc.
- Granular mustard - 1 tsp
- Cream - 50 g
- Olive oil - 3 tablespoons
- Vinegar - 1 tablespoon
- Salt, ground black pepper, sugar - to taste
Step by step preparation of a warm salad with mussels:
- Boil the potatoes in their "uniform", cool and peel them. If desired, it can be baked in the oven at 180 ° C.
- Cut the peeled potatoes into cubes, place in a salad bowl and pour over with olive oil.
- A warm salad with fried mussels is being prepared. To prepare them, remove the clam from the shell, peel off unnecessary parts. Pour white wine into a preheated pan, bring it to a boil. Put peeled mussels in boiling wine, fry them for 4-5 minutes. Remove the clams from the wine with a slotted spoon and immediately place on top of the potatoes in a salad bowl.
- Continue to steam the wine in the skillet on the stove until its volume is 1/4 cup. Strain the evaporated wine and pour it over the vegetables and mussels.
- Peel the onion, chop finely, add to the salad bowl to the potatoes.
- Prepare the sauce. In a separate bowl, combine the vinegar, olive oil, cream, and mustard. Salt and pepper the mixture and add sugar if desired. Stir the sauce.
- Season the salad with sauce, mix gently.
As a result, you will get a very tasty salad with mussels, potatoes and a spicy creamy sauce. It should be put on the table as soon as possible so that the fried shellfish and vegetables do not have time to cool down. Garnish with fresh parsley leaves before serving.
PP salad with mussels and vegetables
This salad with mussels, tomatoes, bell peppers, lettuce, cucumber and herbs must be on the menu of supporters of healthy and proper nutrition. Shellfish meat provides the necessary protein for a person, and in combination with vegetables, it replenishes the body's need for minerals and vitamins. 4 servings of this incredible dish take only half an hour to cook, another 10 minutes is spent preparing the ingredients.
Ingredients:
- Peeled mussels - 300 g
- Tomatoes - 300 g
- Cucumbers - 2 pcs.
- Bulgarian pepper - 1 pc.
- Lettuce leaves - 1 bunch
- Soy sauce - 50 g
- Garlic - 2 cloves
- Vegetable oil - 2 tablespoons
- Lemon juice - 20 g
- Salt, ground black pepper - to taste
Step by step preparation of PP salad with mussels and vegetables:
- Throw the clams into boiling salted water, cook them for a maximum of 5 minutes.
- Wash the vegetables, dry, peel the seeds from the pepper. Cut cucumbers, peppers and tomatoes into small cubes.
- Wash lettuce leaves, dry, pick them in small pieces.
- Prepare the sauce by mixing the soy sauce, oil and lemon juice in a separate deep bowl. Squeeze the garlic into a mass and sprinkle with ground pepper. Stir everything.
- In a deep salad bowl, toss all the vegetables with the lettuce and mussels. Season the dish with cooked sauce.
The salad with mussels and vegetables looks delicious and is very easy to prepare. The original sauce gives it a piquant aftertaste. Serve with crispy toasted toast.
Mussel and Rice Salad
This delicate and spicy salad is prepared with mussels in oil or in its own juice. It is also quite possible to use freshly frozen shellfish, which will need to be boiled for 5 minutes in salted water for 5 minutes. Thanks to the presence of rice in the dish, it turns out to be very satisfying. The indicated amount of food is enough for 4 servings. Even a novice cook can master this step-by-step recipe for a salad with mussels, rice and canned corn.
Ingredients:
- Mussels - 300 g
- Canned corn - 400 ml
- Rice - 70 g
- Rice boiling water - 150 ml
- Eggs - 2 pcs.
- Green onion - 4 feathers
- Mayonnaise - 2 tablespoons
- Salt to taste
Step by step preparation of salad with mussels and rice:
- If you prepare a salad with mussels in oil or in your own juice according to this recipe, drain the liquid from the jar, it will not be needed for the dish. If you boil the shellfish, refrigerate it before using it in the salad.
- Open a can of canned corn, drain the liquid.
- Wash the rice, cover with water and cook over low heat for 15-20 minutes after it boils. Cool the finished product.
- Hard boil the eggs, chill, peel and cut into cubes.
- Rinse green onions, chop finely.
- Mix rice with egg and canned corn, add mussels and onions to the salad.
- Mix everything thoroughly, salt and season with mayonnaise.
Mussel salad with rice and canned corn turns out to be very satisfying. It can be served as a side dish or as a separate dish.
Mussel salad with shrimps and squid
This salad is prepared with shrimps, mussels and squid, in general, this is a real feast for seafood lovers. To make the dish lighter, a lot of lettuce, cucumbers and fresh carrots are added to it, and a classic Mediterranean sauce of olive oil, lemon juice and chopped herbs is used as a dressing. Dried canned capers give a special piquant note to the salad with mussels and shrimp with squid.
Ingredients:
- Boiled, peeled shrimps - 120 g
- Squid rings - 120 g
- Mussels in flaps (washed, peeled) - 12 pcs.
- Carrots - 1 pc.
- Lettuce leaves - 6 pcs.
- Cucumber - 1 pc.
- Canned capers - 1 tbsp
- Lemon juice - 2 tablespoons (for refueling)
- Olive oil - 3 tablespoons (for refueling)
- Fresh parsley - 1 bunch (for dressing)
- Salt, ground black pepper - to taste (for dressing)
Step-by-step preparation of mussel salad with shrimp and squid:
- Boil squid rings in steam or in salted water for 2-3 minutes. Place the finished rings on a paper napkin. Optionally, in a salad with mussels and squid, you can use not only rings, but also carcasses, it all depends on what is sold in your store.
- Sort the mussels, remove the broken and already opened shells. Put the selected specimens in a saucepan and cover them with water. Cook the mussels for a few minutes until the shells open. Discard any unopened shellfish.
- Peel the carrots, wash and cut into long, wide strips, you can grate them on a Korean carrot grater.
- Wash lettuce and cucumbers, dry. Tear the leaves into large pieces, finely chop the cucumbers.
- Put the salad on a dish, sprinkle with carrots on top, then chopped cucumbers.
- Remove the mussels from the shells and place on top of the vegetables, add the rest of the seafood and capers to them.
- Combine all the dressing ingredients in a deep bowl. Pour the prepared sauce over the salad.
You can cook this salad with smoked mussels to get an original spicy taste, but boiled clams with shrimp and squid make this dish amazing.
Salad with mussels, seaweed and cheese
This recipe for a salad with mussels at home is quite easy to make, because all the ingredients can be purchased at any supermarket. Shellfish can be taken both boiled and canned. Cheese can be anything, the main thing is that it has a pronounced taste. It is best to choose seaweed without additives. Granulated garlic dressing gives a special piquant aftertaste to the salad with mussels and cabbage with cheese. You can also take fresh garlic if necessary.
Ingredients:
- Seaweed - 150 g
- Boiled mussels (thawed) - 200 g
- Carrots - 1 pc.
- Cheese - 100 g
- Mayonnaise - 4 tablespoons
- Fruit vinegar - 1 tablespoon
- Granulated garlic - 1/2 tsp
Step by step preparation of salad with mussels, seaweed and cheese:
- Prepare the sauce first. Pour vinegar into mayonnaise and add garlic. Mix everything until smooth.
- Chop the seaweed, place in a deep salad bowl with a wide bottom and level the layer. Brush the cabbage with the garlic dressing.
- Wash the carrots, grate for the loin. Place the carrots on top of the cabbage and brush with the dressing.
- Put a layer of boiled mussels on top of the carrots, cover them with sauce.
- Grind the cheese on a coarse grater, sprinkle it on the salad and decorate the dish with herbs.
You can lay out the salad with mussels and cheese with seaweed in layers, dressing each of them with sauce, or mix all the ingredients and serve in portions, pouring each portion with freshly prepared dressing. In any case, you will end up with an appetizing and incredibly healthy dish filled with vitamins and minerals.
Funchose and mussels salad
Despite the large number of ingredients, even a beginner in cooking can prepare this salad with mussels step by step. It can be served hot as a main course or as a cold appetizer. The ingredients are listed for 1 serving.
Ingredients:
- Squid - 20 g
- Mussel on the sash - 1 pc.
- Small shrimps - 5 pcs.
- Ready funchose - 100 g
- Orange zest - 1/4 tsp
- Tabasco sauce - 3 g
- Dry ginger - on the tip of a knife
- Carrots - 30 g
- Zucchini - 30 g
- Bulgarian pepper - 30 g
- Onions - 30 g
- Sesame seeds - 1 tsp
- Soy sauce - 25 ml
- Garlic to taste
- Green onions - for decoration
Step-by-step preparation of a salad with funchose and mussels:
- Pour boiling water over 20 g of raw noodles and leave for 30 minutes. As a result, you will receive 100 g of finished funchose.
- Peel the shrimp and mussels. Cut the squid into rings.
- Put squid and shrimp in a separate container, add orange zest, tabasco and ginger to them, mix everything.
- Wash vegetables, peel, cut into strips.
- Put all the seafood in a preheated pan, add chopped garlic to them, fry on a medium burner for 1 minute.
- Increase the heat, add vegetables to the seafood, fry everything until the vegetables are cooked.
- Put funchose into the finished mixture, add soy sauce, mix everything and remove from the stove.
Put the salad with funchose and mussels in square bowls, sprinkle with sesame seeds and finely chopped green onions.
Mussel and avocado salad
Pickled clams are used in the mussel and avocado salad. You can buy them at the supermarket or pickle them yourself in a mixture of vinegar, water, and olive oil with spices. In addition to avocado and bell pepper, green salad is used in the recipe. Any variety can be used, but works best in a salad with arugula mussels.
Ingredients:
- Pickled mussels - 300 g
- Arugula - 1 bunch
- Avocado - 1 pc.
- Bulgarian pepper - 1 pc.
- Leeks - 1 small stem
- Lemon juice - 2 tablespoons
- French mustard - 1 tablespoon (for refueling)
- Salt - 1/3 tsp (for refueling)
- Sugar - 1/2 tsp (for refueling)
- Lemon juice - 1 tablespoon (for refueling)
- Water - 3 tablespoons (for refueling)
- Olive oil - 2 tablespoons (for refueling)
- Ground black and pink pepper - to taste (for dressing)
Step by step preparation of salad with mussels and avocado:
- First prepare the sauce by mixing all the ingredients indicated for the dressing in a separate container. Add oil last.
- Wash the arugula, dry it, pick random pieces.
- Wash the pepper, peel it from seeds, cut it arbitrarily.
- Cut the avocado into cubes and drizzle with lemon juice to prevent browning.
- Cut the onion into rings.
- Combine arugula, pepper, avocado, onion and pickled mussels in a deep salad bowl. Mix everything gently and pour over the dressing.
The finished salad can be sprinkled with sesame seeds or garnished with a sprig of parsley.
Salad with mussels and crab sticks
In a salad with mussels and crab sticks, the shellfish gives a spicy and rich taste, and soft cheese or feta cheese provides special tenderness and lightness. To prepare a dish quickly and with minimal energy consumption, it is better to take canned mussels in oil or your own juice.
Ingredients:
- Crab sticks - 200 g
- Mussels - 300 g
- Cucumber - 1-2 pcs.
- Eggs - 3 pcs.
- Soft cheese or feta cheese - 100 g
- Mayonnaise to taste
- Dill - 1 bunch
- Lemon juice - 1 tsp
Step by step preparation of salad with mussels and crab sticks:
- Wash cucumbers, dry, cut into cubes, put on the bottom of a deep salad bowl. Grease a layer of cucumbers with mayonnaise.
- Peel the crab sticks from the packaging and cut into cubes. Place them on top of the cucumbers, brush with mayonnaise.
- Boil eggs hard-boiled, cool, peel and chop thoroughly. Place them on top of the crab sticks, but do not grease them with mayonnaise.
- Grate cheese or feta cheese on top of the eggs, spread a layer of mayonnaise.
- Place the mussels neatly and evenly on top of the cheese.
- Sprinkle the salad with lemon juice on top and sprinkle with finely chopped dill.
Crab salad with mussels can be served in one salad bowl or portioned in small bowls for each guest. In any case, the dish will turn out to be very tasty and original.
