Mussel Salad with Caesar Dressing
1 head of Cos lettuce
2 cloves garlic, crushed ice
3 tbsp each : lemon juice, olive oil
4 anchovy fillets (optional)
175 g smoked mussels
¼ cup parmesan cheese shavings
1 Rinse and dry the lettuce. Refrigerate, wrapped in paper towels for several hours to crisp the leaves.
2 Fill a shallow pan with water and heat to a rolling boil. Add some white wine vinegar, then poach two eggs until the yolks have just started to firm, about three minutes. (Stir the water just before adding the eggs, so they will keep together). Quarter them.
3 Whisk the remaining egg, garlic, lemon juice and the oil together and place in a large salad bowl. Add the lettuce, anchovies, cooked eggs and mussels and toss thoroughly with the dressing. Sprinkle with the cheeses and serve immediately.
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