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Mussel and Bean Salad

A protein-packed meal featuring two staples of the Mediterranean.


Serves: 5-6 | Estimated Time: 25-30 min


  • 2 cans CLIC white kidney beans, drained
  • 1 onion, finely chopped
  • 2 tomatoes, peeled and crushed
  • 1 kg mussels
  • 1 cup white wine (preferably sauvignon)
  • 1 chopped shallot
  • 1 branch of thyme
  • 1 garlic clove, finely chopped


  • 3 tbsp cooking sherry
  • 1 tbsp dijon mustard
  • 4 tbsp Rashaya olive oil
  • Sea salt to taste
  • Pepper to taste
  • 1 pinch paprika


  1. Wash mussels thoroughly, trimming as necessary. Combine in a pot with sherry, shallots, garlic and thyme.
  2. On high heat, cook uncovered until mussels. Remove and shell mussels. Strain cooking broth and set aside.
  3. In a large salad bowl, mix mussels, beans, onions, and tomatoes.
  4. Bring cooking juice back to a boil and let it reduce until it reaches a syrupy consistency. Set aside to cool.
  5. Mix remaining ingredients and cooking broth in a separate bowl.
  6. Gently incorporate the sauce to the salad. Refrigerate half an hour before serving for best taste.
  7. Try this excellent combination: Mix the reduced mussel juice with one cup of mayonnaise, one pinch of curry and a little a bit of CLIC lemon juice. Bon appetit!