Salad with mussels and pine nuts
2 servings
20 minutes
This Italian salad with mussels and pine nuts is the embodiment of Mediterranean flavor and sophistication. It combines tender seafood, creamy mozzarella, aromatic herbs, and refreshing arugula to create a harmonious blend of textures and aromas. Light hints of olive oil and soy sauce enhance the taste of squid and mussels, adding a touch of spiciness. Crunchy pine nuts add a pleasant nutty note, while juicy cherry tomatoes bring a hint of sweetness. This dish pairs beautifully with dry white wine, revealing its full flavor depth. It is perfect for both a romantic dinner and a light summer lunch. Historically, such salads originated in Italy's coastal regions where fresh seafood and fragrant herbs became an integral part of local cuisine.
1
Fry the mussels and squid rings in a preheated pan.
- Frozen mussels: 100 g
- Frozen squid rings: 50 g
2
Cut the tomatoes and mozzarella into halves or quarters (I have mini balls of cheese and cherry tomatoes, so if you have regular tomatoes and a large ball of mozzarella - cut them into medium cubes).
- Cherry tomatoes: 8 pieces
- Mozzarella cheese: 100 g
3
Mix olive oil, soy sauce, and Provencal herbs in a separate bowl. You can also make your own herb mix from basil, rosemary, marjoram, and other herbs you like.
- Olive oil: 10 ml
- Soy sauce: 10 ml
- Herbes de Provence: 10 g
4
Arugula can be torn by hand for easier eating, or it can be left as is.
- Rocket (arugula): 100 g
5
Mix all the ingredients and sprinkle with pine nuts. Serve with white dry wine.
- Pine nuts: 50 g
- Salt: to taste
- Ground black pepper: to taste
