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Bistro Moncur Potato & Mussel Salad Recipe
Serves: 6
Keywords: Bistro Moncur Potato & Mussel Salad Recipe, recipe, recipes, Bistro Moncur Potato & Mussel Salad Recipe
Ingredients
Stephen Ceideburg
500
g
Pink eye potatoes, peeled and diced
1
Head fennel, trimmed and sliced thinly
1 ¼
kg
Mussels in the shell
4
tb
Small black olives
2
Tomatoes, peeled, deseeded and diced
8
Leaves basil, torn
200
ml
Virgin olive oil
30
ml
To 40 mL white wine vinegar
Salt, pepper
1
Clove garlic, crushed
2
ts
Saffron 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 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.
- Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93.
- Courtesy Mark Herron.