Composition / ingredients
Step-by-step cooking
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First you need to cook the mussels, peel and cut them into pieces. Then put the mussels in the refrigerator for 20-30 minutes.
Meanwhile, let's take the apples, wash them and peel them. Then we will cut and carefully remove the cores with seeds. Cut the apples into slices and grate these slices into a bowl.
If you have whole walnuts, then peel them and finely chop their kernels with a knife. Crushed walnut kernels are put in a bowl with applesauce.
Next, we will also add mussels that have already cooled down enough and green peas. Cut the onion into half rings and also put it in the salad.
After that, salt, pepper and pour our salad with mayonnaise. Mix everything well and chop the parsley greens on a piece. Evenly scatter the parsley on the salad.
That's it, the mussel salad is ready, you can serve it on the table. The main thing is to somehow resist and not eat it yourself on the way from the kitchen to the table.
Caloric content of the products possible in the composition of the dish
- Apples - 47 kcal/100g
- Dried apples - 210 kcal/100g
- Canned apple mousse - 61 kcal/100g
- Walnuts - 650 kcal/100g
- Black Walnut English Walnut - 628 kcal/100g
- Black Persian Walnut - 651 kcal/100g
- Walnut oil - 925 kcal/100g
- Ground black pepper - 255 kcal/100g
- Parsley greens - 45 kcal/100g
- Green peas fresh - 280 kcal/100g
- Canned green peas - 55 kcal/100g
- Salad mayonnaise of 50% fat content - 502 kcal/100g
- Light mayonnaise - 260 kcal/100g
- Provencal Mayonnaise - 624 kcal/100g
- Provencal mayonnaise - 627 kcal/100g
- Table mayonnaise - 627 kcal/100g
- Fried mussels - 59 kcal/100g
- Boiled mussels - 50 kcal/100g
- Salt - 0 kcal/100g
- Onion - 41 kcal/100g
