Wednesday, April 1, 2009

Mussel salad

  • 3kg. mussels with shell on
  • 3/4l. water
  • 2 onions
  • 3-4 cloves
  • 3-4 cloves of garlic
  • 1/2 celery root
  • 2 bayleaves
  • 1 teaspoon thyme
  • 1 smaller rosemary sprig
  • salt and pepper
  • 1 bigger lemon
  • 100g. mayonnaise
  • olives to garnish
Bring water to the boil. Add peeled and chopped onion and garlic, chopped celery and herbs and simmer about 30-40 min. Wash mussels well, put into cooked marinade, keep on low heat until mussels open, take them out, remove shels and cool. Drain marinade, add lemon juice and salt and pepper as needed. Mix mayonnaise a little and slowly pour in the cooled marinade, stirring constantly. Pour this over cooled mussels, shake well and leave to stand an a cool place. Garnish with black olives.



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