Napa Cabbage Salad with Marinated Mussels

Steps

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  1. Combine 2 eggs, sour cream, a pinch of salt and ground turmeric in deep ware. Whip blend with wire whisk to homogeneous consistence.
  
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  2. On the warmed oiled with olive oil frying pan pour one third of egg blend. Rotating a frying pan with circular motions, evenly distribute egg blend on all surface.
  
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  3. When egg pancake is reddened on the one side, accurately turn it on other side and bring to readiness. Thus make 3 egg pancakes.
  
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  4. Cool down egg pancakes to room temperature, curtail them into roll and cut into thin straws. Shift the cut egg pancakes in a deep salad bowl.
  
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  5. Cut off the rough basis of the Napa cabbage, cut leaves into thin straws. Add the Napa cabbage to egg pancakes.
  
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  6. Filter marinated mussels and sea cabbage from marinade. Combine seafood and sea cabbage with two pressed garlic gloves. Water blend with soy sauce, mix and leave for 10-15 minutes so that mussels and sea cabbage become impregnated with aroma of garlic.
  
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  7. Then add mussel with sea cabbage to a salad bowl to other ingredients.
  
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  8. Sprinkle salad with lemon juice. Add small chopped fresh greenery. I used dill, parsley and feathers of green onions. Accurately mix all ingredients.
  
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  9. Taste salad. If necessary add a little salt or black ground pepper. Ready-made salad with mussels and the Napa cabbage can be served right after preparation. For decoration of salad, use fresh greenery and berries of a cranberry or a guelder-rose.
  
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  10. Bon appetite!