Mussel & Potato Salad Recipe
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Ingredients : Mussel & Potato Salad Recipe
2 cup dry white wine
4 sprigs fresh parsley, plus
4 tbsp chopped leaves
1 sprig fresh tarragon, plus
1 tsp chopped leaves
6 cloves garlic, crushed
4 lb large mussels, debearded -and well washed
1 1/2 lb small waxy potatoes, peeled -cut into 3/4-inch pieces
1 large shallot, minced
3 tbsp grainy mustard
2 tbsp fresh lemon juice -plus more to taste
1 tbsp extra-virgin olive oil
salt & freshly ground black pepper, to taste
1. In a large pot, combine wine, parsley and tarragon sprigs and garlic.
Bring to a boil over high heat.
2. Add mussels, cover and steam for 2 minutes, shaking the pot
occasionally. Begin checking mussels; as they open, transfer them to a
large bowl. Total steaming time will be about 5 minutes. Discard any
unopened mussels. Reserve broth in pot. When cool enough to handle, pick
mussels from their shells. Refrigerate, discarding shells.
3. Add potatoes to mussel broth; bring to a simmer. Cook, partly covered,
until just tender, 10 to 15 minutes. Remove potatoes with a slotted spoon,
place in a colander and rinse under cold water. Strain broth through a fine
sieve lined with cheesecloth; measure out 2 tablespoons. (Freeze any
remaining broth for another use.)
4. In a mixing bowl, whisk 2 tablespoons broth, shallot, mustard, 2
tablespoons lemon juice, oil, 2 tablespoons chopped parsley and chopped
tarragon. Season with salt and pepper. Add mussels and potatoes; toss to
coat. Adjust seasoning with salt, pepper and more lemon juice, if desired.
(The salad will keep, covered, in the refrigerator for up to 6 hours.) Just
before serving, garnish with remaining 2 tablespoons chopped parsley.
Makes about 6 cups, for 4 servings.
310 calories per serving; 20 grams protein; 6 grams fat (0.5 gram saturated
fat); 42 grams carbohydrate; 485 mg sodium; 63 mg cholesterol; 2 grams
fiber.
Busted by Gail Shermeyer <4paws@netrax.net>
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Preparation Time: 0:00
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