Mussel Salad with Cheese and Grapes

Ingredients

• Yakiniku sauce 3 tablespoons
• Dried Rosemary a pinch
• Mussels 20 oz
• Pizza Mozzarella Cheese 5 oz
• Grapefruits 5 oz
• Natural Yogurt 3 tablespoons
• Flaxseeds 1 teaspoon
• Pumpkin seed oil 1 teaspoon

Step-by-Step Guide

Step 1

Mix the teriyaki sauce and dried rosemary.

Step 2

Place the mussels in a baking dish and add the sauce with rosemary.

Step 3

Put in an oven preheated to 355°F for 20 minutes.

Step 4

Slice the cheese into rounds 0.5 cm thick.

Step 5

Wash the grapes and cut them in half, removing the seeds.

Step 6

Finely chop the mussel meat.

Step 7

Arrange the cheese on a serving platter, then layer the mussel meat on top.

Step 8

Dress the mussel meat with Greek yogurt.

Step 9

Top with cheese rounds and then add the grapes.

Step 10

Garnish with a mixture of flax seeds and pumpkin seeds.