Total time 5 min
- Olive oil
- Pickled mussels
- Medium tomato
- Red pepper
Clean the mussels and steam them open. Or you could use tinned mussels if you are in a hurry.
Slice the octopus.
Wash the tomatoes and peppers in plenty of water, if necessary add a little vinegar or lemon juice and leave to soak to make sure they are thoroughly cleaned.
To prepare the vegetables, thinly slice the onion, tomato and green and red peppers.
Put all the prepared ingredients into a bowl with the black olives and mix together.
For the dressing: use virgin olive oil, vinegar, salt and very finely chopped garlic and beat together well with a fork.
Pour the dressing onto the bowl with all the ingredients. Stir and leave to cool in the fridge if possible.