Mussel and Sea Bean Salad Recipe

Name: Mussel and Sea Bean Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 cup dry white wine; 1 cup water; 4 garlic cloves, 3 smashed, 1 minced; 2 tablespoons minced celery; 2 tablespoons minced red bell pepper; 1 small onion, thinly sliced; 1 bay leaf; 2 pounds mussels, scrubbed and debearded; 1/2 pound sea beans (see Note), soaked in cool water for 30 minutes and drained, or thin green beans; 1/4 cup extra-virgin olive oil; 2 tablespoons white wine vinegar; 2 teaspoons minced tarragon; 1/2 teaspoon Dijon mustard; Salt and freshly ground pepper; 2 cups shredded romaine lettuce

Servings: persons

1 cup dry white wine
1 cup water
4 garlic cloves, 3 smashed, 1 minced
2 tablespoons minced celery
2 tablespoons minced red bell pepper
1 small onion, thinly sliced
1 bay leaf
2 pounds mussels, scrubbed and debearded
1/2 pound sea beans (see Note), soaked in cool water for 30 minutes and drained, or thin green beans
1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
2 teaspoons minced tarragon
1/2 teaspoon Dijon mustard
Salt and freshly ground pepper
2 cups shredded romaine lettuce

1
In a medium saucepan, combine the wine, water, smashed garlic, celery, red bell pepper, onion and bay leaf and bring to a boil.
2
Cover and simmer for 3 minutes.
3
Add the mussels, cover and cook over high heat for 3 to 5 minutes; remove the mussels to a bowl as they open.
4
Strain the cooking liquid and return it to the pan.
5
Remove the mussels from their shells and transfer to a bowl.
6
If using green beans, blanch them in the reserved mussel cooking liquid until bright green and tender, about 2 minutes.
7
Remove the beans with a slotted spoon, pat dry and let cool completely.
8
Cut the beans into 1 1/2-inch lengths.
9
In a bowl, whisk the oil with the vinegar, tarragon, mustard and minced garlic.
10
Season with salt and pepper.
11
Add the sea beans or green beans to the mussels and toss with 3 tablespoons of the vinaigrette.
12
Season with salt and pepper.
13
Toss the romaine with the remaining vinaigrette; mound on plates, top with the mussel salad and serve.

313

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

Feel free to swap in similar ingredients you already have on hand and adjust seasoning to taste.

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 15 ingredients. The key ingredients include: 1 cup dry white wine, 1 cup water, 4 garlic cloves, 3 smashed, 1 minced, 2 tablespoons minced celery, and more.

Yes, Mussel and Sea Bean Salad 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!

Mussel and Sea Bean Salad

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions