Purslane salad with fried mussels and a caper dressing
|500 gram of Prins & Dingemanse fresh cooked mussel meat||250 gram of washed purslane|
|90 gram of caper dressing||50 gram of croutons|
Croutons: Buy the croutons ready-made in the shop or prepare them yourself by cutting dry white bread into 1x1cm cubes. Put those on an oven tray, sprinkle a little olive oil, salt and pepper on top. Crisp up for 10 minutes at 200 degrees.
Mussels: Fry the mussels in a thin layer of olive oil, remove the pan from the heat when the mussels have a beautiful colour.
Dressing: Buy the caper dressing ready-made in the shop or prepare it yourself by mixing 30 gram of capers with a little olive oil and vinegar.
Serve: Mix the purslane with the caper dressing and arrange it on a plate or in a dish. Add the croutons and the fried mussels to the salad.