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Warm Kale Salad with Mussels


4 servings

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  • 6 thick slices bacon, cut into 3/4 in pieces
  • 1 1/2 lbs mussels, scrubbed & debearded
  • 1 kale bunch, washed, timmed & cut into thin strips
  • 3 T red wine vinegar
  • 1 T chopped fresh flat leaf parsley
  • 1 T minced fresh chives
  • 1/2 t salt
  • 1/4 t fresh ground black pepper



Step 1

Cook bacon in Lg skillet over med heat until browned & crisp. Remove from pan with slotted spoon, reserving 2 T bacon fat in skillet, & drain on paper towels.

Add mussels to skillet over med high heat & cook, shaking pan occasionally, 3-5 min until mussels open. (Discard any that do not.). Place kale in Lg bowl & transfer mussels to bowl with slotted spoon.

Add vinegar & remaining ingredients to skillet. Bring to boil; remove from heat & pour dressing over kale & mussels. Add bacon tossing gently.

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Mussels Josephine Mussels a la Portuguese