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Salad with Canned Mussels

Try this wonderfully delicious, tender salad! This canned-mussel salad is very tasty and quite filling. The canned mussels give it bright Mediterranean, seaside notes, while the generous helping of vegetables makes it hearty enough to satisfy.

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Salad with canned mussels
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Composition / ingredients

Servings:
Translation table of volumetric measures
Nutrients and energy value of the composition of the recipe
By weight of the composition:
Proteins 10 % 1 g
Fats 30 % 3 g
Carbohydrates 60 % 6 g
58 kcal
GI: 80 / 20 / 0
  • Start with the vegetables. Rinse the potatoes and carrots under running water, then put them in a pot, unpeeled, and cover with water. Set over medium heat and bring to a boil, then lower the heat and cook until fully tender. One thing to keep in mind if you cook them in the same pot: carrots usually finish a little faster. The exact timing depends on the size and variety of your potatoes. Once the vegetables are done, let them cool, then peel and cut into small cubes. Open the can of sweet corn and drain off the liquid, tipping the corn into a sieve to get rid of any excess. Canned mussels are the easiest choice for this salad — less fuss, and their flavor suits the recipe well. Drain the mussels and tip them into a large sieve too. Red onion works best here: it's a little milder than a regular yellow onion and looks prettier alongside the other ingredients. Peel it, rinse, pat dry, and chop finely into cubes. Take the pickled cucumbers out of the jar and let them drain a bit so the salad doesn't turn watery, then chop them into small pieces. Combine all the prepped ingredients — potatoes, carrots, onion, pickled cucumbers, corn, and mussels — in a large bowl and toss. Rinse the dill under cold water and pat it dry on a paper towel, then trim off the tough stems and chop it finely. In a separate bowl, stir the mayonnaise together with the chopped dill, then dress the salad with it. Toss everything together, and season with salt and ground black pepper to taste. Chill the salad in the fridge for an hour before serving so the flavors meld. Enjoy!

Caloric content of the products possible in the composition of the dish

  • Onion - 41  kcal/100g
  • Ripe potatoes - 80  kcal/100g
  • Baked potatoes - 70  kcal/100g
  • Mashed potatoes - 380  kcal/100g
  • Boiled potatoes - 82  kcal/100g
  • Potatoes in uniform - 74  kcal/100g
  • Fried potatoes - 192  kcal/100g
  • Carrots - 33  kcal/100g
  • Dried carrots - 275  kcal/100g
  • Boiled carrots - 25  kcal/100g
  • Ground black pepper - 255  kcal/100g
  • Dill greens - 38  kcal/100g
  • Salad mayonnaise of 50% fat content - 502  kcal/100g
  • Light mayonnaise - 260  kcal/100g
  • Provencal Mayonnaise - 624  kcal/100g
  • Provencal mayonnaise - 627  kcal/100g
  • Table mayonnaise - 627  kcal/100g
  • Fried mussels - 59  kcal/100g
  • Boiled mussels - 50  kcal/100g
  • Salt - 0  kcal/100g
  • Water - 0  kcal/100g
  • Pickled cucumbers - 16  kcal/100g
  • Canned sweet corn - 79  kcal/100g

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