As a lunch dish or small dinner for two people.
Ingredients
-
1 kilogram of mussels
-
150 milliliters white wine
-
1 bunch of celery leaves
-
1/2 red pepper
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2 limes
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5 tablespoons extra virgin olive oil
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1 garlic clove, finely chopped
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1 ready-to-eat avocado
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75 grams arugula
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1 red onion, in rings
Preparation
- Check the mussels: throw away shells that are broken or that don’t close after a firm tap.
- Place the mussels with the wine and celery in a large, high pan.
- Grind pepper over it.
- Cook the mussels with the lid on for 6 to 8 minutes, or until all the shells are open.
- Remove the seeds from the red pepper and finely chop the pepper.
- Make a dressing of the juice of 1 lime, the olive oil, the red pepper and the garlic.
- Add salt to taste.
- Cut the avocado in half, remove the pit from the fruit and peel the avocado.
- Cut the avocado into strips.
- Immediately sprinkle the pulp with the juice of the last lime.
- Divide the arugula with the mussels (in the shell), the avocado and onion rings over 4 plates.
- Drizzle over the dressing.
Tips
- Delicious with multigrain baguette or crispy dinner rolls.
- Serve the avocado salad as an amuse-bouche. This salad is sufficient for 12 people in small amuse-bouche glasses.
Number of persons
2
