Cesar Salad with Mussels

Ingredients

• • 1 kg mussels, shells on
• • ½ c white wine
• • 3 slices of bacon
• • 2 slices of packaged white bread (for croûtons)
• • 2 Tbsp. olive oil
• • ½ anchovy fillet, minced
• • ½ clove garlic, minced
• • 1 Tbsp. mayonnaise
• • ½ iceberg lettuce, shredded
• • Lemon juice and salt to taste
• • Grated Parmesan cheese

Preparation

Heat white wine in a large pot over medium heat. Add mussels, cover and cook until steam comes out from under the top and the shells open (approximately 6 minutes).
While the mussels cook, heat a skillet over medium heat and fry the bacon until crunchy. Remove bacon from skillet and place on paper towel to absorb grease.
In a small cup, whisk together olive oil, anchovies, garlic, lemon juice and mayonnaise.
Divide the lettuce between 2 plates. Cover with mussels, bacon, croûtons and grated Parmesan and toss with dressing.

Tags:bacon bread cheese mussel