Mussel salad St. Rèmy

Ingredients for 4 servings:

• 300 g mussel meat (mussels, fully cooked, jar)
• 3 garlic cloves, chopped
• 1 small can of tomato paste, 3-fold concentrated
• 60 g ham, diced
• 5 anchovies, double
• 10 small tomatoes (cocktail tomatoes), halved
• 12 olives, black
• 12 green olives
• 1 bell pepper(s), green, cut into small strips
• Spice mix (Harissa) or Sambal Oelek
• some basil
• 4 bay leaves, fresh
• 4 thin lemon(s) – slices, unsprayed, quartered
• 5 tbsp extra virgin olive oil
• 2 tbsp vinegar (red wine vinegar)
• 1 small shallot(s), finely diced

Instructions

Working time approx. 20 minutes; Total time approx. 20 minutes

Spicy mussel salad from Provence

Drain the mussel meat (cooked from the jar). Fry the ham cubes in a pan and cool. Make a sauce with olive oil, red wine vinegar, tomato paste, harissa, and the spices in a suitable bowl. Peel and press the garlic cloves. Rinse the anchovies and cut them into small, bite-sized pieces. Wash and halve the tomatoes. Add all ingredients to the sauce, mix, and season with the spices to taste.