Manila blue mussel with tomato salad

Ingredients: Roman tomato, Greek goat cheese (feta cheese) Manila blue mussel Accessories: coriander, olive oil, salt, pepper, lemon juice.

Production method:

The combination of goat cheese and tomato is the most common on the menu. The red Roman tomato suitable for salad is the famous Greek feta cheese mixed with coriander mud, which is the bottom of Manila blue mussel. Manila mussels are clean and elastic. The best way to eat it is to eat it directly raw and pour a special sauce on the bottom.

Creativity:

The general cooking method of shellfish seafood is roasting or stewing with cheese, but mussels have good meat quality, so it is best to eat them cold without cooking. Goat cheese has a slight salty taste, while tomato lemon juice can remove the fishy smell and make the original taste of mussels more obvious.