The recipe of Black Sea Midye Salat is very simple but the final taste is very light and delicious.
The key of importance is the quality of mussels. Use already cooked ones and without shells.
If you use fresh mussels it requires very careful cleaning before usage. Selection of the mussels requires only undamaged and fresh-smelling ones. All mussels should be tightly closed and any of them should be rejected if they do not shut when tapped.
Steps of fresh mussels: careful cleaning, keeping and cooking you may find at recipe description of Midye Dolma at this website..
Course – Salad
Preparation time – 15 minutes
500 g mussels cooked and without shells
1 red onion
2 bunсh green onion
1 bunch dill
1/2 bunch parsley
50 ml olive oil
3 tbsp white wine
1 tbsp mustard
2 garlic cloves
salt to taste
Chop finely green onions, dill and parsley. Chop red onions in half rings. Mix all with mussels in a bowl. Chill mixture in the fridge a bit.
Make dressing by well mixing all ingredients. Pour dressing into a mixture of mussels with herbs and mix all. Serve salad.
Black Sea Midye Salat traditionally served cold. It goes well with a glass of white wine or beer.
You can enjoy Black Sea Midye Salat with friends and family in #BlackSeaCuisine restaurants or at home as it is not complicated to prepare yourself.
Black Sea Cuisine is simple, tasty and inexpensive.