Mussels -500 g;
Egg (hard-boiled) — 3 PCs;
White wine (dry)— 100 ml;
Lettuce leaves -1 bunch;
Tomatoes— 2 PCs;
Red sweet pepper— 1 piece;
Onion— 1 piece;
Parsley— 1 bunch;
Cilantro— 4 sprigs;
Raspberry vinegar optional;
Salt— to taste;
White pepper —to taste;
Olive oil— 5 tbsp;
Garlic— 2 cloves;
Basil 8 leaves;
Lime— 1/2 PCs;
1.Finely chop the onion and garlic.
2.Sauté onion and garlic in olive oil until the onions become transparent.
3.Add the mussels and wine, saute over high heat for about 5-8 minutes. Season with salt and pepper.
4.Remove mussels holey spoon and set aside to cool.
5.Preparation of filling:
Squeeze the garlic into the oil, finely chop the Basil leaves and put it in the oil. There also add lime juice.
Mix well and set aside.
6.Chop the tomatoes, peppers. Finely chop the parsley and cilantro.
7.In a large bowl, combine lettuce (can be cut smaller), tomato slices, peppers, herbs.
8.Add the dressing to the vegetables, season with salt and pepper, mix well with two forks.
9.On a plate put lettuce on top of the mussels, sprinkle the raspberry vinegar.
10.Just before serving top put the chopped eggs.