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


1 cup (250 mL) cooked fresh PEI Mussels, shucked and chopped

5 cups baby spinach, chiffonade (leaves sliced finely into long strips)
1 Tbsp (15 mL) chopped fresh tarragon
1/4 cup (60 mL) extra virgin olive oil 
2 tsp (10 mL) natural honey
salt and ground black pepper

1⁄4 cup (60 mL) lemon juice and zest
2 tsp (10 mL) fresh whole grain mustard
1 Tbsp (15 mL) chopped fresh basil
1/3 cup (80 mL) extra virgin olive oil 
1⁄4 cup (60 mL) cucumbers, finely diced
1⁄4 cup (60 mL) tomatoes, finely diced
1⁄2 cup (125 mL) red and yellow peppers, finely diced
3 Tbsp (45 mL) kalamata or black olives, pitted and sliced
2 Tbsp (30 mL) feta cheese, crumbled (for garnish)


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. 

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.

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