Home / Recipes / Soup & Salads / Mussel, Pomegranate, and Flaxseed Salad

Mussel, Pomegranate, and Flaxseed Salad - Ensalada de Mejillón, Granadas y Semillas de Lino

Mussel, Pomegranate, and Flaxseed Salad

Makes 4 servings.

Prep Time: 50 minutes

This recipe is not yet rated
Add a Review


3 lb 5 oz mussels

1/2 cup
white wine


bay leaf


various salad leaves (rocket, cos lettuce, endive, etc.)

1 pomegranate

Maldon salt

2 oz
black flax seeds

For the vinaigrette:

3/4 cup
walnut oil

4 tbsp
cooking water

2 tbsp
rice vinegar

1/6 oz
mustard seeds


Wash the mussels well and steam with the wine, thyme, bay leaf until they open up. Drain, keeping the cooking water and remove from their shells.

Prepare the vinaigrette by mixing all the ingredients well and dress all the salad leaves. Pick out the grains from the pomegranate and crush half of them in the blender. Add 1 tbsp walnut oil to the resulting juice.

Fry the flax seeds in a skillet with a little extra virgin olive oil until crisp. Over the base of the plate, drizzle a little of the granada-flavored oil and the vinaigrette. Top with the salad leaves and the warm mussels. Sprinkle with pomegranate grains, flax seeds and Maldon salt.

Recipe courtesy of Spain GourmeTour magazine

Discount Coupon

Enjoy Our Free Catalog

Email Address:
First Name:
Last Name:
Address 1:
Address 2:
Zip/Postal Code: