Bistro Moncur Potato and Mussel Salad

45 minutes Prep: 15 minutes Cook: 30 minutes

116 calories per serving view nutrition facts

6 servings suggest servings

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Ingredients

500	grams	potatoes	pink eye, peeled and diced
1	head	fennel bulb	trimmed and thinly sliced
1 1/4	kg	mussels	in shell
4	tablespoons	black olives	small
2	each	tomatoes	peeled, deseeded and diced
8	each	basil	leaves, torn
200	ml	olive oil, extra-virgin
40	ml	white wine vinegar
1	x	black pepper	and salt
1	clove	garlic	crushed
2	teaspoons	saffron	stamens

Directions

Steam potatoes until tender.

Clean mussels and open by placing in a large pan with a tight fitting lid and heating.

Remove mussel meat from shells.

Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water.

Rub a bowl with the crushed garlic and add oil, vinegar, salt and pepper to taste and saffron infusion.

Mix well. While potatoes are still hot, dress liberally with the vinaigrette.

Assemble the rest of the ingredients and toss all together.

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Nutrition Facts

Serving Size 130g

Amount per Serving

Calories 116 12% of calories from fat

	% Daily Value*
Total Fat 2.0g	2%
Saturated Fat 0.0g	1%
Trans Fat 0.0g
Cholesterol 10mg	3%
Sodium 118mg	5%
Total Carbohydrate 20.0g	7%
Dietary Fiber 2.0g	9%
Sugars 2.0g
Protein 6.0g	12%

Vitamin A	8%		Vitamin C	23%
Calcium	2%		Iron	10%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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