How to make
Wash and clean the mussels well. Put them in a heated pot, pour the white wine and cover them.
Cook the mussels until they open up. Then strain them and separate the mussels from the shells. Discard any that do not open up during stewing.
In a separate pot, boil water and cook the bulgur for 5-7 minutes.
Finely chop the parsley, onion, mint and tomato and mix in a bowl.
Strain the cooked bulgur and let it cool. Add the mussels and cooled bulgur to the bowl with the vegetables and spices.
Season the tabbouleh salad with freshly squeezed lemon juice, olive oil, salt, black pepper, cinnamon and mix.
