The dish cooks quickly and turns out to be low in calories and satisfying, since mussels are a rich source of protein. Also, this salad is perfect for a romantic dinner with a glass of good white wine.
It is necessary
- mussels - 28 pcs.
- lettuce leaves - 250 gr.
- potatoes - 2 pcs.
- garlic - 1 slice
- pomegranate - 1 pc.
- egg - 1 pc.
- water - 0.5 l.
- dry white wine - 0.25 l.
- unrefined olive oil - 0.5 l.
- vinegar - 1 tablespoon
- salt
Instructions
Step 1
Put a wide, low saucepan on the fire. Pour water and wine into it, add mussels peeled from algae. Cover the pot with a lid and wait for the mussels to open and turn pink.
Step 2
Cut the pomegranate in half. Tap the peel with a spoon so that all the grains come out.
Step 3
Strain the broth from the mussels. Put the mussels on a separate plate. Peel the potatoes, cut into cubes, put in the mussel broth and cook for 10-12 minutes.
Step 4
Finely chop half of the garlic cloves and place in the mixer glass. Break a raw egg there, salt, add vinegar, pour olive oil on top. Beat the ingredients with a mixer until mayonnaise.
Step 5
Put lettuce leaves in a deep plate and add pomegranate seeds and boiled potatoes, salt. Pour all with homemade mayonnaise, mix gently. Put the salad on a flat dish and add the boiled mussels. Bon Appetit!
