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PrintPOTATO AND MUSSEL SALAD
Serves :
6
Preparation Time :
Cooking Time :
Preparation Method :
- Scrub mussels, remove beards. Heat wine, water, rind, onion and peppercorns in large pan, add mussels, cook, covered, over high heat about 5 minutes or until mussels open.
- Drain mussels; discard liquid. Remove from shells, discard shells.
- Boil, steam or microwave potatoes until tender.
- Heat butter in pan, add leek and seeds, cook, stirring, until leek is soft.
- Combine mussels, potatoes, leek mixture and dressing in bowl; mix well.
Dressing:
- Combine all ingredients in bowl; mix well.
INGREDIENTS
- 1 kg small mussels
- 250 ml dry white wine
- 250 ml water
- 2x 5cm strips lemon rind
- 150 grams onion, chopped
- 6 black peppercorns
- 1 kg new baby potatoes, halved
- 50 grams butter
- 200 grams leek, sliced
- ½ teaspoon fennel seeds, crushed
Dressing
- 100 ml mayonnaise
- 50 ml plain yogurt
- 1 teaspoon horseradish sauce
- 1 tablespoon chopped fresh dill
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