Cooking Index - Cooking Recipes & IdeasBistro Moncur Potato and Mussel Salad Recipe - Cooking Index

Bistro Moncur Potato and Mussel Salad

Type: Fish
Courses: Salads
Serves: 6 people

Recipe Ingredients

500   Pink eye potatoes - peeled
  Diced
1   Fennel - trimmed and
  Thinly
1 1/4   Mussels in the shell
4 tablespoons 60mlSmall 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 10mlSaffron 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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