Octopus and mussel salad with bacon cream

Ingredients for 5 portions
Ingredients for portions/units
Frozen octopus no. 1 1.5 kg
Potatoes 0.5 kg
Mussel 0.5 kg
Coarse salt 0.001 kg
Bacon 0.1 kg
Crispy potatoes 100.0 g
Potato 0.2 kg
Table salt 2.0 g
Ground white pepper 1.0 g

For the octopus:

  • Dip the octopus in boiling water without salt three times and let it cook from 30 to 40 minutes for an approximate weight of 1 to 2 kg. 
  • If the octopus is very tough let it cool in the water, if it is well boiled take it out of the water. 
  • For the mussels:
  • Steam the mussels, remove the shells and keep them in the fridge in the boiling water. 

For the potatoes:

  • Boil the potatoes with skin on in salted water. 

For the bacon sauce:

  • Boil the milk with the bacon until infused.
  • Strain the milk, add the boiled potato and blend until a smooth cream is achieved.
  • If more flavour is needed blend some bacon pieces with milk.

To decorate the plate:


  • Cut the octopus into 1/2 cm slices, peel the potato and remove the mussels from the water.
  • Place everything on a plate, season with extra virgin olive oil. Cover with film and microwave about 20 seconds, just to warm.
  • Plate up neatly and finish by seasoning with coarse salt and sweet paprika.
  • Finally, decorate with the sauces and the crispy potatoes.
Nutritional information (1 portion)
Fiber 2.74 g
Saturates 17.1 g
Monounsaturated fatty acids 48.45 g
Polyunsaturated fatty acids 21.51 g
Cholesterol 201.28 mg
Calcium 612.06 mg
Iron 7.89 mg
Zinc 7.31 mg
Vitamin A 278.58 ug
Vitamin C 37.23 g
Folic acid 83.04 ug
Salt (Sodium) 1705.39 mg
Sugars 5.46 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.