Go to
Search by
More
My recipe box
Favourites
News
References
Guides
Search
by Ingredient
  1. Home
  2. Recipes
  3. Salad
  4. Fish
  5. Potatoes
  6. Tomatoes
  7. Mussels

Bistro Moncur Potato & Mussel Salad

Empty starEmpty starEmpty starEmpty starEmpty star

Submitted by sc4yman

YIELD

6 servings

PREP

15 min

COOK

30 min

READY

45 min

Ingredients

500 5E+2
GRAMS GRAMS POTATOES
pink eye, peeled and diced
1 1
HEAD HEAD FENNEL BULB
trimmed and thinly sliced *
1 ¼ 1.3
KG KG MUSSELS
in shell *
4 6E+1
TABLESPOONS ML BLACK OLIVES
small
2 2
EACH EACH TOMATOES
peeled, deseeded and diced
8 8
EACH EACH BASIL
leaves, torn *
200 2E+2
ML ML OLIVE OIL, EXTRA-VIRGIN *
40 4E+1
ML ML WHITE WINE VINEGAR *
1 1
X X BLACK PEPPER
and salt *
1 1
CLOVE CLOVE GARLIC
crushed
2 1E+1
TEASPOONS 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.

* not incl. in nutrient facts Arrow up button

Comments

 

 

Nutrition Facts

Serving Size 130g (4.6 oz)
Amount per Serving
Calories 116 12% 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
 

    Email this recipe