Cooking description:
You can cook such a dish at least every day. Instead of cucumber, you can use bell peppers of any color, tomatoes, stalk celery - don't limit your culinary imagination.
Purpose: For lunch / For dinner / Inexpensive
Main Ingredient: Fish & Seafood / Vegetables / Seafood / Cabbage / Mussels & Scallops
Dish: Salads
Ingredients:
- Mussels - 150 Grams
- White cabbage - 150 Grams
- Cucumber - 1 Piece
- Soy Sauce - 40 Milliliters
- Vegetable oil - 20 Milliliters
- Salt - 1 Pinch
Servings: 1-2
How to cook "Salad with mussels and cabbage"
Prepare the indicated ingredients. Defrost the mussels at room temperature for about 20-30 minutes.
Heat vegetable oil in a frying pan and fry the mussels in it for about 2-3 minutes. Then pour in the soy sauce and simmer the mussels for about 3 minutes. Turn off heating.
Cut the white cabbage into medium strips and place in a deep container. Season with salt and remember the slicing with your hands to release the juice.
Rinse the fresh cucumber in water, cut the tails from the vegetable and cut into half rings. Add to the container to the cabbage.
Place the cooled mussels in soy sauce on top of the cucumber slices. There is no need to season the salad; the mussel sauce contains vegetable oil. Mix all ingredients gently in a container.
Serve the salad immediately after cooking.