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Mussel salad with spicy avocado

Mussel salad on mizuna lettuce with spicy avocado and rouille.

Ingredients

500grope-grown mussels
250gFennel
6gsage leaf
8gThyme
5gMediterranean mussel herbs
1units.itemsbanana shallot
150mlDry white wine
50gMizuna lettuce
1tomato crumble

avocado slices
15gPiri piri
60mlOlive oil

1units.itemsB'rustiek brown flute
90gspicy rouille
1units.itemsmussel pot

Preparation

  1. Wash the mussels until the water is clear and remove the open and floating mussels.
  2. Finely chop the shallot and cut the fennel into thin julienne.
  3. Sauté the shallot, fennel, thyme, and sage in the mussel pan.
  4.  

  1. Lightly heat the oil in a small pan.
  2. Add the piri piri spices and infuse them.
  3. Remove the oil from the heat and let it infuse for 30 minutes.
  4. Let the avocado slices marinate in the spicy oil.

  1. Bake the bread according to the package instructions.
  2. Spread the mizuna over the plate.
  3. Now place the mussels on the salad and also add the shallot and fennel.
  4. Place the spicy avocado between the mussels.
  5. Garnish the salad with tomato crumble.
  6. Put the rouille in a separate bowl.
  7. Cut the bread into slices 2 cm thick.
  8. Place the bread, rouille, and salad on a board.