Tough autumn salad with mussels

Name: tough autumn salad with mussels
Cook time: 30 min
Total time: 30 min
Yield: 4
Cuisine: Mediterranean
Ingredients: 2 kg fresh mussels; 400 ml tap water; 100 g chorizo (slices); 2 jazz apple or another mildly sweet apple, scrubbed clean; 1 petit beurre bread; 6 el traditional olive oil; 2 el Red wine vinegar; 1 tl liquid honey; 300 g mixed salad

Salad with chorizo, apple and mussels.

Ingredients

Kitchen Stuff

1 mussel or soup pan
1 paper towel

Directions

Remove the mussels that are broken or remain open when you tap them. Rinse the mussels in cold water and remove the ones that are now open.
Put them in the mussel pan with the water and cook over 6 minutes on a high heat. Shake the pan regularly.
Meanwhile cut the chorizo slices in half.
Cut the unpeeled apples into quarters, remove the cores and cut the flesh into thin slices.
Tear the bread into small pieces.
Heat a dry frying pan without oil or butter and fry the chorizo for 5 minutes on medium heat. Times regularly.
Meanwhile, pour the mussels and remove half of the shell.
Remove the chorizo from the pan and drain on kitchen paper.
Add the oil to the remaining cooking fat and fry the bread pieces in 5 minutes. Change regularly.
Meanwhile, beat a dressing of vinegar, oil and honey. Season with pepper and salt.
Mix the lettuce, chorizo, apple and mussel meat with the dressing in a large bowl.
Divide the croutons and the rest of the mussels in the shell.