First course
Mussel Salad with Pickles, Feta Cheese and Lemongrass
First course
Mussel Salad with Pickles, Feta Cheese and Lemongrass
At Palacio de Oriente we always insist that the canned sauces should not be thrown away! A good example of their potential is this mussel salad, which is served on a layer of our olive oil pickled sauce. An easy dish, full of vibrant colors, that will be the perfect choice for a summer meal.
Elaboration
One hour before preparing the salad, put the two cans of mussels in olive oil pickled sauce in the refrigerator.
Cut the feta cheese into dice and the spring onions lengthwise. Set aside.
Take the Chinese mushrooms out of the jar and place them on a paper towel to absorb the pickled sauce excess.
Open the tins and separate the mussels from the pickled sauce.
To prepare the salad, cover the bottom of a deep dish with a 2-mm layer of the mussels’ pickled sauce. Place the mushrooms on top and separate. Add the mushrooms, capers, feta cheese, and spring onions, and decorate with a couple of lemongrass leaves, which will add a note of freshness.
Ingredients
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