How to make
Roughly chop half of the parsley along with the stems.
The garlic cloves are crushed and placed in 20 ml of hot olive oil, lovage and 1/4 cup of water.
Add mussels with their shells and chopped parsley and cover with a lid.
The mussels are cooked 3-4 minutes under the lid. They are taken out, left to cool and cleaned from the shells.
The corn is boiled, cooled and with the help of a knife, all the kernels are removed from the cob.
The onion and pepper are cut into strips.
Chop the leaves of the remaining parsley and coriander.
Mix the lime juice with the remaining olive oil, smoked paprika and salt to taste.
In a bowl, mix the mussels, pepper, onion, corn, olives and parsley.
Season the salad with mussels with the dressing.
The mussels and corn salad is served well chilled.
