MUSSEL SALAD
Provided by Robert Irvine : Food Network
Time 20m
Yield 4 servings
Number Of Ingredients 11
Steps:
- In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels. Cook until the liquid dissolves. Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes. Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating. Remove the pan from the heat, and allow the mussel mixture to cool. Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl. Season with salt and pepper, to taste, toss and serve.
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Rabbi Ahemed
[email protected]This salad is a bit pricey to make, but it's worth it for a special occasion.
Erald Hodaj
[email protected]I'm allergic to mussels, so I used shrimp instead. The salad was still very good.
Sabrena Lambert
[email protected]I added some chopped bacon to the salad and it was amazing!
M. ONEAL
[email protected]This salad is perfect for a summer picnic or potluck. It's easy to transport and everyone loves it.
Faisal Niazi
[email protected]I'm not a fan of mayonnaise-based dressings, so I substituted a vinaigrette instead. The salad was still very good.
Mahi Jahan
[email protected]I followed the recipe exactly and the salad turned out great. I highly recommend it!
Jabulani Zulu
[email protected]The mussels were a bit overcooked, but the salad was still good.
Abdullah Rehman
[email protected]This recipe is a keeper! I've made it several times and it's always delicious.
richard larteh
[email protected]I'm not a big fan of mussels, but this salad changed my mind. The dressing is amazing and the mussels are cooked to perfection.
Shushma Sherma
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the combination of mussels, potatoes, and vegetables.
Javed laghari
[email protected]I tried this recipe last night and it was a hit! The mussels were cooked perfectly and the salad was light and refreshing.