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Vinaigrette with mussels and mushrooms

Cooking recipes / Snack recipes / Vinaigrette

Boil mussels in milk with the addition of 3-5 peas of pepper and bay leaf. Chill and slice. Go through the mushrooms, peel, rinse, boil and slice. Boil potatoes, carrots and beets separately, cool, peel and cut into cubes. Finely chop the onions, cut the cucumbers into cubes. Mix everything, pour vegetable oil, vinegar, salt, pepper, add sugar. Sprinkle over the chopped parsley greens before serving.

mussels - 100 g, fresh mushrooms - 50 g, milk - 2 cups, potatoes - 2-3 pcs., carrots - 2 pcs., beets - 1 pc., sauerkraut - 100 g, salted cucumbers - 1-2 pcs., onions - 2 pcs., vinegar to taste, vegetable oil to taste, salt to taste, pepper to taste, bay leaf to taste, greens to taste