Mussel Salad with Cabbage, Tomatoes and Olives

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Mussel Salad with Cabbage, Tomatoes and Olives Recipe

This flavorful and refreshing mussel salad with cabbage, tomatoes, and olives is ideal for a light lunch or dinner. The combination of tender mussels, crunchy cabbage, juicy tomatoes, and briny olives is a culinary delight.

Ingredients

• 1/2 head of green cabbage, shredded
• Season with salt and pepper to taste
• 1 tablespoon dijon mustard
• 1 pint cherry tomatoes, halved
• 1/2 cup kalamata olives, pitted and halved
• 1 minced garlic clove
• 1/4 cup olive oil
• 2 tbsp red wine vinegar
• 1 pound mussels (clean and debearded)

Time Needed

• Prep Time: 20 minutes
• Cook Time: 10 minutes
• Total Time: 30 minutes

Instructions

• A large pot of salted water should be brought to a boil.
• Cook the mussels in the pot for 5-7 minutes, or until they open.
• Remove the mussels from the heat and discard any that did not open.
• Allow the mussels to cool slightly before removing them from their shells.
• Combine the shredded cabbage, halved cherry tomatoes, and halved Kalamata olives in a large mixing bowl.
• Whisk together the olive oil, red wine vinegar, minced garlic, Dijon mustard, salt, and pepper in a small bowl.
• Toss the cabbage mixture with the dressing to combine.
• Toss in the mussels and gently toss to combine.
• Serve immediately, garnished with extra olives or fresh herbs if desired.

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