Vinaigrette with Mussels and Mushrooms

 

Ingredients

Mussels 120 g

Mushrooms 60 g

Carrots 1.5 pcs

Beets 60 g

Potatoes 1.5 pcs

Cucumber 1 pc

Sauerkraut 90 g

Onion 1 pc

Green onions 30 g

Vinegar 3% 1 tbsp

Sugar 1 tbsp

Ground black pepper to taste

Salt

Boil the prepared mussels, cool, and cut into small pieces. Prepare the vegetable vinaigrette, add the sliced salted mushrooms, season with vegetable oil, salt, ground black pepper, vinegar, and sugar, and add the mussel paste. Place the vinaigrette in salad bowls and garnish as desired. Sprinkle with chopped onions. 

Bon appetit!