Mussel salad and lentils
Instructions
Leave to soak the mussels in cold salted water for at least 30 minutes.
Boil the lentils for about 20 minutes in boiling salted water, then drain, when done with a spoon of oil and let them cool down.
Wash the lettuce and sliced radishes.
Carefully clean the mussels under running water, then let them open in a saucepan with 2 tablespoons of oil, then Peel.
Arrange the salad on a serving platter and put it over the mussels and radishes.
In a bowl, mix the yoghurt with the herbs, lentils and remaining oil.
Serve the salad with the prepared sauce.
Ingredients and dosing for 4 persons
- 400 g of mixed salad (lettuce, radicchio salad, lettuce lollo salad)
- 100 g of red lentils
- 1000 g of mussels
- 15 cl of whole yoghurt
- 2 tablespoons of chopped herbs
- 1 bunch of radishes
- 5 tablespoons of olive oil
- Salt
- Pepper