Mussel and Olive Salad

Sear mussels (200 g) in a very hot pan for 4-5 minutes if you use raw or thawed mussels. Ready salted mussels can be added without frying.

Slice tomato (120 g), cut red onion (30 g) into thin feathers, and finely chop parsley (10 g) and dill (10 g). Combine them with olives (60 g) and the mussels.

Dress the salad with olive oil (25 g), add table salt (2 g) and black pepper (1 g). Mix gently and serve right away.