MUSSEL AND POTATO SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 11
Steps:
- Place the mussels in a large bowl, cover them with cold water, and rub them against one another to scrape off any residue. Transfer them to another bowl of cold water. Repeat the washing and transferring procedure until there is no evidence of grit or debris.
- Place the mussels in a large pot, and add the wine and 1 cup of water. Cover, and bring to a boil over high heat. Toss the mussels lightly in the pan to reposition them, and cook them for 2 to 3 minutes longer, covered, to allow the mussels to open. Remove those that are open and place them in a bowl while you continue to boil the unopened mussels for 1 to 2 minutes longer to give them another chance to open. Discard any mussels that have not opened at this point. Cooking the mussels, from start to finish, should not take more than 12 to 15 minutes.)
- When the mussels are cool enough to handle, remove them from their shells and discard any of the "beard" that is attached to them. (It resembles dry seaweed.) Place the mussels in a bowl large enough to hold the finished dish.
- Meanwhile, wash the potatoes, place in a large saucepan, cover with cold water, and bring the water to a boil. Then, reduce the heat to low, and boil the potatoes gently, uncovered, until tender, 30 to 40 minutes. Drain, and set them aside until they are cool enough to handle.
- Let the mussel stock settle in the pan for a few minutes, and then pour it slowly into a bowl, leaving behind any sediment. There should be about 4 cups. Add enough water to bring the yield to 6 cups, and reserve for use in the mussel and tomato soup.
- Peel the lukewarm potatoes, and cut them into 1/4-inch slices. Add them to the mussels along with the scallions and garlic. In a small bowl, mix together the salt, pepper, mustard, vinegar and oil, and add to the potatoes and mussels. Toss gently to mix.
- Arrange the salad greens on six plates, and spoon the salad onto the greens, dividing it evenly among the plates. Serve at room temperature.
Nutrition Facts : @context http, Calories 552, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 3 grams, Sodium 1305 milligrams, Sugar 1 gram, TransFat 0 grams
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Ghayoor Shah
[email protected]This salad looks like it would be a great addition to a seafood buffet.
Pamela Arant
[email protected]I'm not sure about this recipe. I've never had mussels before.
daniel Lukyamuzi
[email protected]This salad is a must-try for seafood lovers.
Sujee sujeepa
[email protected]I'm definitely going to try this recipe. It looks so easy and delicious.
MUSKAN LAMA
[email protected]This salad is a great idea for a summer potluck.
Favour Obassi
[email protected]I'm not a fan of mussels, but this salad looks really good. I might try it with a different type of seafood.
Love Amy
[email protected]This salad looks delicious! I can't wait to try it.
Philip Nwafor
[email protected]The mussels were overcooked and the salad was bland. I wouldn't recommend this recipe.
John Mbugua
[email protected]This salad was a bit too briny for my taste. I think I would have preferred it with less mussels or a different type of seafood.
Rodger Fitzgerald
[email protected]I've made this salad a few times now and it's always a crowd-pleaser. The mussels are always cooked perfectly and the salad is always flavorful. I highly recommend this recipe!
Issa Kwame Owusu
[email protected]This salad is a great way to use up leftover mussels. I had some leftover from a seafood boil and this was the perfect way to use them up. The salad was easy to make and it was a great light lunch.
Holious Oppong
[email protected]I was a bit hesitant to try this recipe because I'm not a huge fan of mussels, but I'm glad I did! The mussels were cooked perfectly and the salad was delicious. The dressing was light and flavorful, and the potatoes were perfectly tender.
Melsi Cela
[email protected]This mussel and potato salad was a hit at my last potluck! The combination of briny mussels, tender potatoes, and tangy dressing was a winner. I especially loved the addition of capers and dill, which gave the salad a nice pop of flavor.