Mixed Salad with Mussels and Egg
- 1 kilogram mussels
- 200 milliliters dry white wine
- 250 grams mixed Lettuce (such as frisée, iceberg, radicchio)
- 4 small tomatoes
- 1 red onion
- 2 hard-boiled eggs
- 5 pickled Anchovy fillet
- 70 grams stuffed green Olives
- 1 garlic
- 5 tablespoons lemon juice
- ½ teaspoon Mustard
- freshly ground peppers
- 4 tablespoons olive oil
- 4 tablespoons Whipped cream
- 1 pinch sugar
- oregano (for garnish)
Rinse the mussels thoroughly, debeard and rinse again. Discard any opened shells. Drain mussels in a colander.
Place the mussels in a large pot with the white wine and cook, covered, about 8 minutes. Remove and let cool slightly. Discard any unopened shells and remove the mussels from the shells.
Rinse tomatoes, pat dry and cut into slices. Rinse the lettuces, pick through, spin dry and tear into bite-sized pieces.
Slice the olives. Peel the onion and cut into rings. Peel the eggs and cut in half.
Rub a halved garlic clove around the sides of a large bowl and add the lettuce, onion and tomato. Rinse the anchovies, pat dry, cut lengthwise into strips, and add with the olives to the salad; toss. Divide the mussels and eggs evenly on top of salad.
For the dressing, mix salt and pepper to taste with lemon juice, mustard, sugar, cream and olive oil and stir. Drizzle the salad with the dressing, garnish with oregano sprigs and serve immediately.