Greek cuisine · Salads & Mezze

Mussel Salad

Cold mussel salad with lemon, parsley and olive oil, dressed with red onion and capers.

Ingredients · for 4 servings

• 1.5 kg mussels
• 1 red onion
• 1 bunch flat-leaf parsley
• 2 lemons
• 6 tbsp olive oil
• 1 tbsp capers
• 2 garlic cloves
• 100 ml white wine
• Salt, pepper

Instructions

1. Scrub the mussels thoroughly under cold water, pull off the beards and discard any open mussels that don't close when tapped.
2. Bring the white wine with a crushed garlic clove to a boil in a large pot, add the mussels and steam covered over high heat for 5–6 min. until the shells have opened.
3. Drain the mussels, remove the meat and discard any that stayed closed; let the meat cool completely.
4. Slice the red onion into paper-thin rings, finely grate the second garlic clove, roughly chop the parsley and drain the capers.
5. Whisk olive oil with the juice of the lemons, garlic, salt and pepper into a dressing and toss the mussel meat with the onion, capers and parsley in it.
6. Chill the salad for at least 1 hour, taste again before serving and arrange well chilled as a meze on a shallow platter.