Mussel Salad with Tomato and Avocado Cubes

Ingredients

• 1 onion
• 2 Garlic cloves
• 3 tbsp olive oil
• 1 kg mussels
• 1 tomato
• 1 Avocado
• 5 tbsp Lemon juice
• Salt
• Pepper

Instructions

1. 1.

   Peel and finely chop the onion and garlic, then sauté half in 2 tbsp olive oil in a large pot.

2. 2.

   Remove the beard of the mussels. Scrub mussels thoroughly under cold water, discard open ones. Add mussels to onions and cook with 250 ml water for 10 minutes covered.

3. 3.

   Wash tomatoes. Score them crosswise with a kitchen knife, blanch in boiling water for a few seconds, cool and peel. Quarter and cut into pieces.

4. 4.

   Halve the avocado, remove the pit, coat half of the flesh with 2 tbsp lemon juice and mix with remaining olive oil, onions, and garlic. Dice the rest of the avocado finely and drizzle with lemon juice.

5. 5.

   Remove mussels from pot, discard shells. Separate mussel meat from shell. Place mussels in a shallow dish, drizzle with broth, top with tomatoes and avocado cubes. Season salad with salt and pepper. Serve extra avocado sauce on the side.