Ingredients: 2 can mussels 250 g small mushroom 1 onion 3 eggs 1 bunch parsley Dressing: 100 ml oil 2 tbsp white wine vinegar 1 clove garlic 1/2 tsp paprica salt pepper Directions:1. Drain the mussels well. Clean and slice the mushrooms. Chop the onion and hard-boil the eggs. Put mussels, mushroom and onion in a salad bowl. Whip the dressing together and pout over ingredients in bowl. Leave to infuse for half an hour. 2. Chop the eggs and drizzle over the salad together with the chopped parsley. Serve with a mixed green salad and some good bread. |