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String bean salad with mussels

Green Bean Salad with Mussels

A bright, healthy vegetable salad with mussels. This vegetable salad is light yet nourishing, thanks to the mussels and green beans. Mussels go beautifully with the vegetables and the salad dressing. You can also use other seafood in the salad: squid or shrimp.

Yulia

Recipe author

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Composition / ingredients

Servings:

Green beans

220

Frozen mussels

130

Bell pepper

Cherry tomatoes

100

Sesame seeds

Salt

Fresh herbs (parsley and basil)

Soy sauce

1.5

Olive oil

1.5

Lemon juice

1.5

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 36 % 4 g

Fats 18 % 2 g

Carbohydrates 45 % 5 g

52 kcal

GI: 100 / 0 / 0

Cooking method

Cooking time: 40 min

Step 1:

To make green bean salad with mussels, you'll need: green beans, mussels, bell pepper, cherry tomatoes, parsley, basil, sesame seeds, salt, olive oil, lemon juice, and soy sauce.
Step 2:

Wash the green beans and trim the ends off both sides of each pod. Boil the beans in salted boiling water for 7–8 minutes. Drain, cool the beans, and cut each pod into 3 pieces.
Step 3:

Rinse the frozen mussels under running water, drop them into boiling salted water, and wait for it to come back to a boil. Reduce the heat and cook the mussels for 1 minute. Mussel meat is delicate, so don't exceed the cooking time, or the seafood will lose its flavor.
Step 4:

Remove the cooked mussels with a slotted spoon and let them cool.
Step 5:

Wash and dry the bell pepper, remove the seeds, and cut it into strips.
Step 6:

Wash and dry the parsley and basil, then chop them finely.
Step 7:

Toast the sesame seeds in a dry skillet until lightly golden.
Step 8:

Combine the beans, mussels, bell pepper, and herbs, and toss.
Step 9:

Arrange the vegetables and mussels on a plate. You can use lettuce leaves to garnish if you like.
Step 10:

Wash and dry the tomatoes and cut them into halves or quarters.
Step 11:

Arrange the tomato pieces on top of the salad.
Step 12:

Sprinkle the sesame seeds over the salad.
Step 13:

For the dressing, whisk together the soy sauce, lemon juice, and olive oil.
Step 14:

Drizzle the dressing over the salad and serve right away. Enjoy!

For this salad, it's best to use young, tender bean pods. More mature beans take a little longer to cook and have a somewhat different taste. It's better not to overcook the beans, so as not to lose some of their nutritional value. Compared with other bean varieties, green beans contain less protein but are very rich in vitamins. They're low in calories and used in diet dishes. You can use flash-frozen beans for the salad — they retain all their nutrients. Mussels contain a great deal of easily digestible protein, plus macro- and microelements. They add a special touch to the salad and enrich it nutritionally. At first, only the beans (the seeds) were eaten in Europe. But later people decided to try the unripe pods, which turned out to be quite edible. Then they began breeding bean varieties with pods that wouldn't be tough. The attempts succeeded, and the variety the breeders developed was named the French bean. The French also call green beans "butter beans," probably for their tenderness and juiciness.