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Warm Mussel Salad with Beans

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Fresh, easy and nutritious, mussels are simmered in a fragrant white dry wine and tossed through fresh greens. This salad is perfect served as a light lunch or dinner on a warm spring day.


  • 2 cups mussel meat
  • 1 can (400 g) canned white beans
  • 1 small onion
  • 10 cherry tomatoes
  • 5 sprigs parsley
  • 3 tbsp white dry wine
  • Olive oil
  • Salt
  • Freshly ground black pepper


  1. Rinse mussels in cold water and drain.
  2. Peel and finely chop onion. Heat olive oil in a frying pan and fry onions over medium heat until soft. Add mussels and cook for 3 minutes. Pour in white wine and bring to a boil.
  3. Rinse beans and add to mussels. Heat for 2–3 minutes.
  4. Cut tomatoes in half and add to the pan. Sprinkle with salt, pepper and chopped parsley. Drizzle with 2 tablespoons of olive oil and put on plates. Serve warm.