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🍽️ Fresh Mussel Salad with Tomatoes and Avocado
214 kcal · 30 min · 4 servings
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Ingredients
- 1 onion
- 2 garlic cloves
- 3 tbsp olive oil
- 1 kg mussels
- 1 tomato
- 1 avocado
- 5 tbsp lemon juice
- salt
- pepper
Instructions
- 1. Heat a large pot.
- 2. Peel the onion and the garlic.
- 3. Finely chop the onion and the garlic.
- 4. Heat two tablespoons of olive oil in the pot.
- 5. Sauté half of the onions and garlic in the oil.
- 6. Remove the beards from the mussels.
- 7. Rinse the mussels thoroughly under cold water.
- 8. Brush the mussels clean.
- 9. Discard any mussels that are already open.
- 10. Add the mussels to the onions in the pot.
- 11. Pour 250 milliliters of water into the pot.
- 12. Place the lid on the pot.
- 13. Cook the mussels for ten minutes.
- 14. Wash the tomatoes.
- 15. Make cross-shaped cuts in the bottom of the tomatoes with a knife.
- 16. Briefly pour boiling water over the tomatoes.
- 17. Shock the tomatoes to loosen the skin.
- 18. Remove the skin from the tomatoes.
- 19. Quarter the tomatoes.
- 20. Cut the tomato quarters into small pieces.
- 21. Halve the avocado.
- 22. Remove the pit from the avocado.
- 23. Take out half of the avocado flesh.
- 24. Drizzle two tablespoons of lemon juice over the avocado half.
- 25. Mix the avocado with the remaining olive oil.
- 26. Add the remaining onions and garlic to the avocado mixture.
- 27. Finely dice the remaining avocado.
- 28. Drizzle lemon juice over the avocado cubes.
- 29. Remove the cooked mussels from the pot.
- 30. Discard any mussels that are still closed after cooking.
- 31. Separate the mussel meat from the shells.
- 32. Place the mussels in a shallow dish.
- 33. Drizzle the cooking broth over the mussels.
- 34. Top the mussels with the tomato pieces.
- 35. Top the mussels with the avocado cubes.
- 36. Season the salad with salt and pepper.
- 37. Serve the avocado sauce separately with the salad.
Nutrition per serving
- kcal: 214
- Protein: 18 g · Fett/Fat: 13 g · Carbs: 7 g