Vegetable Salad with Shellfish

Ingredients

• 1 small green, red and yellow bell pepper
• Salad cucumber
• 4 onions
• 6 tomatoes
• 3 tbsp red wine vinegar
• Salt
• Pepper
• 6 tbsp Olive oil
• 4 Garlic cloves
• 250 g mussels

Instructions

1. 1.

   Clean the bell peppers, quarter them and remove the white membranes and ribs. Rinse the peppers. Wash, peel and halve the cucumber lengthwise. Scrape out the seeds with a spoon. Dice the pepper, cucumber and onions very finely.

2. 2.

   Cook the mussels 5-8 minutes in a little water. Drain and fold into the salad.

3. 3.

   Score the tomatoes crosswise, blanch them, shock in cold water and peel. Quarter the tomatoes, remove the seeds and dice the flesh.

4. 4.

   Add the vegetables to a bowl. Whisk together vinegar, salt, pepper and olive oil. Press in the garlic. Pour over the vegetables, mix and let stand covered for 1 hour.

5. 5.

   Repeat cooking mussels 5-8 minutes in water, drain and fold into the salad.