Preparation time: Approx 10 min.
Can not be frozen
4 nice lettuce leaves
1 large tin of mussels
(or fresh ones, cooked, cleaned and cooled)
6 tablespoons oil
2 tablespoons vinegar
finely chopped parsley
dried, finely crushed tarragon
4 lemon slices, if prefered
 Rinse the lettuce leaves, shake off all the water and put the salad on small plates or shells. Let the mussels drain well and place them on the lettuce leaves.
 Make a dressing of oil and vinegar and season with chili sauce, parsley and tarragon. Pour the dressing over the mussels and garnish with a sprig of dill and a lemon slice if you choose to use them.