Drain mussels well in a sieve. Reserve 2-3 tbsp. mussel juice.
Clean lettuce, rinse, cut into strips. Cut white part of spring onions into rings, beet into slices.
In a salad bowl, mix onion rings, leaf lettuce, mussels, red beets and capers. Mix clam stock, vinegar and oil, pour over salad ingredients, fold into mixture, season to taste.
Stir the mayo with mustard and yogurt, carefully fold in the caviar and serve as a topping over the leaf salad.
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Tip: Use regular or light yogurt as needed!
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