Lettuce with asparagus and mussels

What you need

400 g Mussels

2 Lettuce - beam

20 Asparagus - stems

50 ml Pomegranate juice

100 ml Olive oil Extra

40 ml Dry white wine

1 Garlic - clove

Butter - 20 g

Fresh parsley - 5 g

Salt

Pepper

What to do

Olive oil to fry the meat mussels with garlic, add the white wine, evaporate, salt and pepper, add the butter and parsley, remove from heat.

Sauce: Mix pomegranate juice, olive oil and salt.

Boil the asparagus in boiling water for 2-3 minutes and discard ice.

Salad break into small pieces, put a slide in the center of a plate, put the asparagus on top and on the sides of mussels. Drizzle salad dressing and garnish with parsley.

Bon Appetite!