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Mussel Salad

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Published under: Salad


  • Red Peppers – 2, large, deseeded and halved
  • Mussels – 350 gms, cooked, shelled and thawed if frozen
  • Radicchio – 1 head
  • Rocket Leaves – 25 gms
  • Green-lipped Mussels in their Shells – 8, cooked

For the Dressing:

  • Olive Oil – 1 tblsp
  • Lemon Juice – 1 tblsp
  • Lemon Rind – 1 tsp, finely grated
  • Honey – 2 tsp
  • French Mustard – 1 tsp
  • Fresh Chives – 1 tblsp, snipped
  • Salt as per taste
  • Pepper as per taste


  1. Put the peppers, skin-side up, on the grill rack and grill under a preheated hot grill for 10 minutes or until the skin is charred and blistered and the flesh is soft.
  2. Remove from the rack, put into a bowl and cover with clingfilm.
  3. Leave for about 10 minutes or until cool.
  4. Then peel off the skins.
  5. Slice the pepper flesh into thin strips and put into a bowl.
  6. Gently stir in the shelled mussels.
  7. To make the dressing, whisk the oil, lemon juice, lemon rind, honey, mustard and chives together in a bowl until well blended.
  8. Season to taste with salt and pepper.
  9. Add the pepper and mussel mixture.
  10. Toss gently until well coated.
  11. Remove the central core of the radicchio and shred the leaves.
  12. Put into a serving bowl with the rocket leaves and toss.
  13. Pile the mussel mixture into the centre and arrange the mussels in their shells around the edge of the bowl.

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