Sweetnicks’ Mussel Salad

by Cate on November 3, 2004

Print PDF of recipe here.

Recipe courtesy of Cate O’Malley

Mussels, cooked
1-1/2 tablespoons red wine vinegar
1 teaspoon olive oil
1 teaspoon Dijon mustard
Pinch or two of oregano

Combine oil, vinegar, and mustard and stir with whisk. Add salt, pepper and oregano, stir to combine. Add mussels. Toss to coat. Refrigerate for 30 minutes before serving.

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