Ingredients:
48 mussels
3 eggs beaten
2 garlic cloves crushed
Olive oil
Flour
6 oz breadcrumbs
Olive oil
1 bag mixed salad
1 avocado
Dressing:
3 tbsp white wine vinegar
2 tbsp French mustard
2 tbsp sugar
120 ml sunflower oil
2 tbsp dill chopped
Preparation
Cleam the mussels.
In
a saucepan heat some olive oil over high heat. Add the crushed garlic
and the mussels and cook for about 5 minutes stirring occasionally until
the mussels are opened.
Remove the meat from shells. Dip the mussels into the beaten eggs, then coat in the flour and coat in the breadcrumbs.
Place in the fridge for 2 hours.
In
a frying pan heat some olive oil over medium heat. Add the mussels and
cook for about 2 minutes on each side until golden. Set aside.
In a bowl, combine the sugar vinegar, sugar, mustard and the dill. Gradually stir in the sunflower oil.
Season with salt and pepper.
Peel and thinly slice the avocado.
Place the salad leaves in the middle of the plates. Add the avocado slices over the salad.
Add the crumbed mussels on top and around the plate, and pour the dressing over.
You can use carrots and green onions strips for garnish.
