Salad with mussels, aioli and green apple
|600 gr of Prins & Dingemanse cooked mussels||Salt and pepper|
|1 egg yolk||1 green apple, in strips|
|1 clove of garlic, grated or extremely finely chopped||4 radishes, finely sliced|
|200-250 ml of sunflower oil||2 heads of little gem, leaves pulled apart|
|Lemon juice to taste||Cress|
Simple, but delicious. That is the only way to describe this salad with mussels, aioli and green apple Mix the precooked mussels with your soft and creamy home-made aioli. The green apple produces a nice fresh taste. A good spoonful of the mussel salad on a leaf of little gem and it looks festive too. Delicious as a light lunch or as a starter.
This is how you make the aioli:
Put the egg yolk in a bowl. Beat with a whisk and mix with the grated garlic. Whilst you continue beating, add the oil drop by drop to the egg yolk mixture. When around half of the oil has been added, you add the lemon juice. Mix well. Now pour in the rest of the oil at an even speed and beat until you have a wonderful thick and creamy aioli. Taste the aioli and add some salt, pepper or lemon juice to taste.
This is how you make the salad:
Mix the cooked mussels with the aioli. Add the radish and the larger part of the green apple. Put a few leaves of little gem on a plate and spoon the mussels on top. Garnish with the rest of the apple and the cress.
Serves: 4 to 6
- Freshly cooked mussel meat