Mussel Salad with Basil

Allergies: Shellfish & Crustacean4 ServingsCalories: 388 per serving
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Phase 1-2-3

Ingredients

  • 2 1/2 lbs mussels, washed and drained
  • 1/2 lbs shrimp, cooked
  • 2 cups lettuce leaves
  • 2 cups radicchio leaves
  • 2 cups endives, separated into leaves
  • 2 cups green onions, finely chopped
  • 1 tbsp basil, finely chopped
  • 3 1/2 oz Ideal Protein Italian Dressing
  • 1 tbsp olive oil
  • 1/2 tbsp cider vinegar
  • 1 tsp saffron
  • sea salt, to taste
  • pepper, to taste

Directions

  1. Cook mussels in a covered pan with green onions, 1/2 cup water, cider vinegar, olive oil and saffron.
  2. Stir often until mussels are fully opened.
  3. Drain and transfer to a bowl.
  4. Reserve 4 tablespoons of the cooking liquid.
  5. Let cool.
  6. Remove from shells.
  7. Prepare sauce:
  8. Mix dressing with cooking liquid until creamy.
  9. Add basil and pepper.
  10. Pour over mussels and mix.
  11. Add shrimp.
  12. Cut salad into strips.
  13. Arrange salad on small plates or in glass cups and top with mussels.
  14. Decorate with basil leaves.
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