Mussels (I marinated) discard in a colander.

Lettuce or cabbage to chop. With peas, drain the liquid.

Eggs and onions (I have red) cut into half rings. Add the greens (I have frozen).

Sour cream with mustard. Mix well. Put in a salad bowl. Mussels are spread on top (I even decorated a little bell pepper). If among your guests or household members are not fans of mussels, they can be hidden on the bottom (it will be a surprise!))) or on the side of the bowl.

By the way, if you exclude the eggs and season with vegetable oil, it is vegetable salad. Seafood allows the Church to partake in the post. Bon appetit!!!