Salad with mussels and bacon
3 servings
20 minutes
Mussel and bacon salad is an exquisite blend of sea and meat notes, embodying flavor harmony. Its roots trace back to European gastronomy, where Mediterranean culinary traditions meet the spiciness of Western European dishes. Tender mussels infused with white wine and rosemary contrast with crispy bacon and refreshing gherkins, creating a rich texture. A mayonnaise sauce with poppy seeds and cream adds delicacy and depth, highlighting the multilayered taste. This salad is an ideal choice for both festive dinners and light yet rich lunches. Served on a bed of fresh salad leaves, it adds freshness and lightness to the dish. It pairs wonderfully with dry white wine, enhancing its gastronomic qualities.
1
Thaw the mussels and remove the shells.
- Mussels: 250 g
2
Chop the onion into cubes and sauté until soft.
- Onion: 1 piece
3
Add mussels to the onion and fry for another 2-3 minutes. Then pour in white dry wine, add rosemary leaves, and simmer covered for 10-15 minutes.
- Mussels: 250 g
- Dry white wine: 80 ml
- Rosemary: to taste
4
Remove the pan from the heat, discard the rosemary leaves and excess liquid. Mix diced bacon, chopped gherkins, finely chopped herbs with fried mussels and onion. Add salt.
- Rosemary: to taste
- Bacon: 200 g
- Cornichons (gherkins): 100 g
- Fresh herbs: 1 bunch
- Salt: to taste
5
Prepare the sauce: mix mayonnaise with poppy seeds and cream. Place salad leaves on a plate, mound the salad on top, and dress everything with the sauce.
- Mayonnaise: 2 tablespoons
- Poppy seeds: 2 teaspoons
- Cream 20% fat: 50 g
- Green salad leaves: to taste
