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Bistro Moncur Potato & Mussel Salad

Submitted by sc4yman

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

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 *

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.

* not incl. in nutrient facts

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Nutrition Facts

Serving Size 130g (4.6 oz)

Amount per Serving

Calories 116 12% of calories from fat

% Daily Value *

Total Fat 2g 2%

Saturated Fat 0g 1%

Trans Fat 0g

Cholesterol 10mg 3%

Sodium 118mg 5%

Total Carbohydrate 7g 7%

Dietary Fiber 2g 9%

Sugars g

Protein 12g

Vitamin A 8% • Vitamin C 23%

Calcium 2% • Iron 10%

* based on a 2,000 calorie diet How is this calculated?

Low Fat, Low in Saturated Fat, Low Cholesterol, Trans-fat Free, Low Sodium