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Mussels and melon salad



Total: 20 min


15 min


5 min


1 serving
  • 100 g Mussels
  • 50 g Spinach
  • 1 Tomatoes
  • 50 g mesclun
  • 0.5 Melon
  • 2 strand Chives
  • 0.5 tablespoon Crème fraîche
  • 1 pinch Saffron
  • 5 mL Olive oil
  • 5 mL balsamic vinegar
  • 1 pinch Salt
  • 1 pinch Pepper


  • Sweat the spinach in a little oil in a frying pan. Set aside.
  • Put the mussels in a saucepan and leave them to open over heat for 5 minutes, while stirring.
  • Remove half of each mussel shell and keep the cooking water for the sauce.
  • Dice the melon.
  • Cut the tomato in quarters.
  • Chop the chives.
  • Wash and dry the lettuce.
  • In a bowl, dilute the cream in ½ glass of the mussels’ cooking juice, add the saffron, pepper and a drizzle of vinegar.
  • Taste and add salt if necessary.
  • Serve the mussels in their semi-shells along with spinach, tomatoes, diced melon and salad; drizzle with sauce and sprinkle with chives.

Recipe tips

  • What should you drink with your meal? Water is a smart choice. Don't hesitate to add fruits and fresh herbs to perfume it!