Bistro Moncur Potato and Mussel Salad

Recipe Ingredients

500		Pink eye potatoes - peeled
		Diced
1		Fennel - trimmed and
		Thinly
1 1/4		Mussels in the shell
4 tablespoons	60ml	Small black olives
2		Tomatoes - peeled, deseeded
		Diced
8		Leaves basil - torn
200		Virgin olive oil
30		To 40 ml white wine vinegar
		Salt - pepper
1		Garlic - crushed
2 teaspoons	10ml	Saffron stamens

Recipe Instructions

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.

From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93.

Source:
Bill Wight

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