Herbed Mussel Salad With Sourdough Croutons Recipe

Cooking Directions

• STEP 1.In a large pot, bring water to a boil and add the mussels. Cook until the shells open, then remove from heat and let cool.
• STEP 2.Meanwhile, prepare the vinaigrette by whisking together olive oil, lemon juice, Dijon mustard, minced garlic, chopped herbs, salt, and pepper.
• STEP 3.Once the mussels have cooled, remove them from the shells and place them in a bowl. Toss with the vinaigrette.
• STEP 4.In a separate pan, heat olive oil and add cubed sourdough bread. Cook until crispy and golden brown, then remove from heat.
• STEP 5.To serve, arrange a bed of mixed greens on a plate. Top with the dressed mussels and sprinkle with the sourdough croutons. Enjoy!

Cooking Tips

• Make sure to discard any mussels that do not open during cooking, as they may be spoiled.
• Feel free to use a variety of herbs such as parsley, dill, and chives for added flavor.
• For extra crunch, you can also add some toasted pine nuts or sliced almonds to the salad.

Storage and Serving

• This herbed mussel salad is best served fresh, as the mussels may become tough if stored for too long.
• If you have any leftovers, store them in an airtight container in the refrigerator for up to 1 day.
• To serve leftovers, simply reheat the mussels in a pan over low heat until warmed through.