Mosselen. Zo uit Zeeland
Mosselen. Zo uit Zeeland

Caesar salad with mussels

Ingredients (1 person):
  • 500 g mussels
  • 75 ml white wine
  • 1/2 bunch of celery
  • 3 eggs
  • 2 slices of white bread, without the crust
  • 4 tablespoon of oliveoil
  • 1 anchovy fillets in oil (tinned), drained
  • 1 tablespoon of lemon juice
  • 2 tablespoons of mayonnaise
  • 2 heads little gem or cabbage lettuce hearts
  • 1 red onion, in rings
  • 3 tablespoon parmesan cheese, grated
  • Lunch dish
  • 30 minutes
Rate this recipe:
24 votes
  1. Check the mussels: throw away shells that are broken and shells that do not close after a firm tap. Pour the mussels, wine and celery into a large, high-sided pan. Add a generous amount of ground pepper. Boil the mussels covered for 6-8 minutes or until all of the shells are open.
  2. Hard boil the eggs for 8 minutes and then cut them into segments. Cut the bread into cubes and mix with 1 tablespoon of olive oil. Toast the bread in a dry pan until crispy and golden brown. Shake salt onto the croutons.
  3. Chop the anchovy fillet into small sections and beat them into the lemon juice, the remaining 3 tablespoons of olive oil and the mayonnaise until you have a smooth dressing. Add salt and pepper to taste.
  4. Wash the lettuce and divide the leaves over the 4 plates. Spread the mussels with the egg sections, the onion rings and the croutons over the lettuce. Spoon the dressing over the salad and garnish with the grated parmesan cheese.Tip For a meal salad, add crispy bacon and slices of tomato. Tasty with crispy baguette.