Lydon's Mussel and Herb Salad with Croutons Recipe

Name: Lydon's Mussel and Herb Salad with Croutons
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup bottled clam juice; 3 bay leaves; 2 pounds small mussels, scrubbed and debearded; 2 tablespoons extra-virgin olive oil; 1 tablespoon melted unsalted butter; Four 1-inch-thick slices crusty sourdough bread; 1 garlic clove, split lengthwise; 2 tablespoons mayonnaise; 1 tablespoon fresh lemon juice; 1/2 teaspoon Aleppo pepper or other mild red chile flakes; Salt; 1 pint red cherry or grape tomatoes; 1/4 cup coarsely chopped flat-leaf parsley; 2 tablespoons minced chives; 2 tablespoons small tarragon leaves; 2 cups cleaned mache (lamb's lettuce); 1/2 cup baby spinach leaves; 1/2 cup small watercress sprigs

Servings: persons

1/2 cup bottled clam juice
3 bay leaves
2 pounds small mussels, scrubbed and debearded
2 tablespoons extra-virgin olive oil
1 tablespoon melted unsalted butter
Four 1-inch-thick slices crusty sourdough bread
1 garlic clove, split lengthwise
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
1/2 teaspoon Aleppo pepper or other mild red chile flakes
Salt
1 pint red cherry or grape tomatoes
1/4 cup coarsely chopped flat-leaf parsley
2 tablespoons minced chives
2 tablespoons small tarragon leaves
2 cups cleaned mache (lamb's lettuce)
1/2 cup baby spinach leaves
1/2 cup small watercress sprigs

1
Preheat the oven to 400.
2
In a large skillet, bring the clam juice to a boil with the bay leaves.
3
Add the mussels, cover and cook over high heat until they open, about 2 minutes; discard any that remain closed.
4
Shell the mussels and place in a bowl.
5
Strain the cooking liquid over them and let cool.
6
In a small bowl, combine the olive oil and butter and brush on both sides of the bread.
7
Toast the bread on a baking sheet in the oven for about 10 minutes, or until golden brown and crisp.
8
Rub the warm toast on both sides with the cut garlic clove.
9
Cut the toast into 1-inch dice.
10
In a small bowl, whisk the mayonnaise with 2 tablespoons of the mussel cooking liquid.
11
Add the lemon juice, Aleppo pepper and a pinch of salt.
12
Lift the mussels from the liquid with a slotted spoon and transfer them to a medium bowl.
13
Add the tomatoes, parsley, chives and tarragon and toss.
14
Add the croutons, mache, spinach, watercress and the dressing and toss again.
15
Mound the salad on 4 plates and serve.

192

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: 1/2 cup bottled clam juice, 3 bay leaves, 2 pounds small mussels, scrubbed and debearded, 2 tablespoons extra-virgin olive oil, and more.

Yes, Lydon's Mussel and Herb Salad with Croutons falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Lydon's Mussel and Herb Salad with Croutons

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions