Cold Marinated Mussel Salad


  • 500g cooked mussel meat
  • 300ml water
  • 1 small carrot, diced finely
  • 60g cauliflower, broken into florets
  • ½ red capsicum, diced finely
  • ½ onion, diced finely
  • Pinch saffron
  • 10 coriander seeds, cracked
  • 45ml sherry vinegar
  • Handful mesclun salad mix
  • Cherry tomatoes, quartered
  • 3 tbsp. virgin olive oil
  • Salt and ample pepper


Place water, carrot, cauliflower, capsicum, onion, saffron and coriander seeds in a pot over high heat.

Bring to boil and add vinegar.

Remove from the heat straight away from the stove and allow to cool down.

When cold, strain vegetables and discard cooking liquid.

In a large salad bowl, mix together the salad, tomatoes olive oil, vegetables and mussels. Season with salt and pepper.

Serves 4 – 6.

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