Bistro Moncur Potato & Mussel Salad
Yield
6 servingsPrep
15 minCook
30 minReady
45 minLow Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 500 | grams |
potatoes
pink eye, peeled and diced |
|
| 1 | head |
fennel bulb
trimmed and thinly sliced |
*
|
| 1 ¼ | 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 threads
stamens |
*
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 5E+2 | grams |
potatoes
pink eye, peeled and diced |
|
| 1 | head |
fennel bulb
trimmed and thinly sliced |
*
|
| 1.3 | kg |
mussels
in shell |
*
|
| 6E+1 | ml |
black olives
small |
|
| 2 | each |
tomatoes
peeled, deseeded and diced |
|
| 8 | each |
basil
leaves, torn |
*
|
| 2E+2 | ml |
olive oil, extra-virgin
|
*
|
| 4E+1 | ml |
white wine vinegar
|
*
|
| 1 | x |
black pepper
and salt |
*
|
| 1 | clove |
garlic
crushed |
|
| 1E+1 | ml |
saffron threads
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 ½ 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.
