Peel the papaya, remove the pulp and finely dice the papaya. Squeeze the limes. Mix in the lime juice, maple syrup, fleur de sel, pepper, oil and herbs, mix in the papaya cubes. Slice, core and finely chop the chilli pepper, mix in as well. To taste.

Clean the romaine lettuce, remove the leaves, wash and pat dry. Cut half of the leaves into strips and pluck the rest into pieces.

Cut the avocados all around, turn the halves against each other and detach them from each other, remove the core. Peel halves and cut into thin slices. Arrange the plate. Pour the romaine lettuce on top and spread the lime and mango vinaigrette on top.

Heat 2 tablespoons of oil in a pan. Halve the mussel meat crosswise and fry in hot oil on each side for about 30 seconds over high heat. Season with fleur de sel. Arrange on the avocado and papaya salad.