For the seafood salad, defrost the peas, drain the asparagus from the jar, slice the mushrooms, chop the lettuce into strips.
Rinse the mussels and crabs in a colander. Rub a salad bowl with half a clove of garlic, mix a marinade of vinegar, oil and spices, add the other ingredients and mix. Decorate with parsley and quartered hard eggs and serve the salad with seafood.
Preparation Tip:
Use high quality olive oil for the seafood salad for an extra fine taste!
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