Mussel Salad

1. 1

   In a large saute pan over medium-high heat, add lemon juice, white wine, and the mussels.

2. 2

   Cook until the liquid dissolves.

3. 3

   Reduce the heat to low, add balsamic dressing, parsley, thyme, and tomatoes.

4. 4

   Continue to cook on low heat for 3 to 4 minutes, stirring to prevent the dressing from separating.

5. 5

   Remove the pan from the heat, and allow the mussel mixture to cool.

6. 6

   Add the mussels and sauce, the spinach, feta, and the corn to a large serving bowl.

7. 7

   Season with salt and pepper, to taste, toss and serve.

* Per serving · 4 servings · Values may vary.

No additional tips available.