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Mediterranean Mussel Salad



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5 cup baby spinach, chiffonade (leaves sliced finely into long strips)
2⁄3 cup extra virgin olive oil
1 tbsp. chopped fresh tarragon
2 tsp. natural honey
1 cup cooked fresh blue cultured mussels, shucked and chopped
1⁄4 cup lemon juice and zest
1⁄4 cup cucumbers, finely diced
1⁄4 cup tomatoes, finely diced
1⁄2 cup red and yellow peppers, finely diced
3 tbsp. kalamata or black olives, pitted and sliced
1 tbsp. chopped fresh basil
2 tsp. fresh whole grain mustard
2 tbsp. feta cheese, crumbled (for garnish)
salt and ground black pepper, to taste


  1. 1
    For Base of Salad: Combine the spinach and tarragon in a large bowl. Lightly toss spinach and tarragon with the olive oil (1/4 cup oil blended with the honey). Season with salt and pepper and set aside in the refrigerator.
  2. 2
    For Mussel Salad: Wash the fresh blue mussels in cold water. Steam mussels in a covered pot until they open up (5 to 7 min), discarding any mussels that do not open. Remove meat from shells and set aside.
  3. 3
    For Vinaigrette: Combine lemon juice, mustard, and herbs. Whisk in olive oil (1/3 cup) in a light stream until fully incorporated. In a separate bowl, combine mussels, cucumber, tomatoes, peppers and black olives. Gently toss with the prepared vinaigrette. Set in the refrigerator for 1 hour to allow the flavours to combine. Season the chilled salad with salt and black pepper. Garnish with Feta cheese and serve immediately.


Recipe provided by Mussel Industry Council. Visit them Source: Mussel Industry Council

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preparation methods
cuisines European, Mediterranean
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