Mosselen. Zo uit Zeeland
Mosselen. Zo uit Zeeland

Mussel salad sandwich

Ingredients (1 person):
  • 500 g mussels
  • 75 ml white wine
  • 1/2 bunch of celery
  • 4 eggs
  • 2 tablespoon of mayonnaise
  • 2 tablespoon of crème fraîche
  • 1 teaspoon of curry powder
  • 4 hard buns of your choice
  • 4-8 leaves of cabbage lettuce
  • 2 tablespoons of garden or rocket cress, freshly cut from the bed
  • Lunch dish, Snacks
  • 15 minutes
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  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. Remove the mussels from the shells.
  2. Hard boil the eggs for 8 minutes. Shock them under cold water and then peel the eggs. Finely chop the eggs with an egg cutter or by hand.
  3. Mix the mayonnaise into the crème fraîche and the curry powder. Carefully mix in the egg and the mussels. Add salt and pepper to taste.
  4. Cut the sandwiches open. Fill them with cabbage lettuce and a generous spoonful of mussel salad. Garnish them with the garden or rocket cress.Tip Serve the mussel salad as an appetizer in small, crispy cabbage lettuce leaves.