Salad with mussels and vegetables in Maheevski

Defrost mussels, drain liquid and pat dry with paper towels.

Prepare a marinade from soy sauce, lemon juice and olive oil, pour over the mussels, add paprika, mix and set for 20-30 minutes.

Fry the mussels in a dry frying pan over a fairly high heat for 5 minutes.

Boil hard-boiled eggs, let cool.

Eggs cut into cubes.

Cut Chinese cabbage and cucumber.

For dressing, combine sour cream, lemon juice, grainy mustard Maheev, mix.

Finely chop the parsley and add to the salad.

Put the dressing in the salad, mix and serve, garnished with parsley.

Enjoy your meal!