Mussel Recipes // Salads // Mediterranean Mussel Salad
Cooking Time
Cooking Time:
7 Minutes
  • Gluten Free
  • Healthy
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Mediterranean Mussel Salad


5 cups baby spinach, chiffonade (leaves sliced finely into long strips)
2⁄3 cup extra virgin olive oil
1 tbsp chopped fresh tarragon
2 tsp natural honey
1 cup cooked fresh PEI Mussels, shucked and chopped
1⁄4 cup lemon juice and zest
1⁄4 cup cucumbers, finely diced
1⁄4 cup tomatoes, finely diced
1⁄2 cup red and yellow peppers, finely diced
3 tbsp kalamata or black olives, pitted and sliced
1 tbsp chopped fresh basil
2 tsp fresh whole grain mustard
2 tbsp feta cheese, crumbled (for garnish)
salt and ground black pepper


Base of Salad - Method:
  1. Combine the spinach and tarragon in a large bowl.
  2. Lightly toss spinach and tarragon with the olive oil (1/4 cup oil blended with the honey). Season with salt and pepper and set aside in the refrigerator.

Mussel Salad - Method:
  1. Rinse fresh PEI Mussels under tap water. Tap any mussels that are still open and discard any that do not close after being tapped and rinsed. Set aside.
  2. Steam mussels in a covered pot until they open up (5-7 min).
  3. Remove meat from shells and set aside. 

To Create the Vinaigrette:
  1. Combine lemon juice, mustard, and herbs. Whisk in olive oil (1/3 cup) in a light stream until fully incorporated. 
  2. In a separate bowl, combine mussels, cucumber, tomatoes, peppers and black olives. Gently toss with the prepared vinaigrette. 
  3. Set in the refrigerator for 1 hour to allow the flavours to combine. Season the chilled salad with salt and black pepper.
  4. Garnish with Feta cheese and serve immediately.
Recipe source: Mussel Industry Council