MUSSEL AND POTATO SALAD
Serves :
4
Preparation Time :
Preparation Method :
- Scrubs the mussels shells clean and discard any that are open or will not close when tapped. Put mussels in large pan with onion, bouquet garni and water.
- Cover and cook over high heat for 5 to 7 minutes, shaking the pan from time to time, until the shells open. Discard any closed mussels. Remove mussels from shells and reserve.
- Cook the potatoes in their skins in boiling salted water until tender (about 20 minutes). Peel off skins while still hot, cut into 1 cm/1/2 inch thick slices. Place in a bowl, sprinkle with wine.
- In another bowl mix lemon juice, cream and salt to taste. Gradually stir in the oil, a little at a time. When absorbed, add the herbs, gherkins (dill pickles) and pepper to taste.
- Divide potatoes between two serving bowls. Top with mussels, then the sauce.
- Serve immediately with Hot Garlic Bread.
INGREDIENTS
- 3 litres fresh mussels
- 2 onion, peeled and chopped
- 2 bouquet garni
- 300 ml water
- 700 gram waxy potatoes
- 250 ml dry white wine
- Juice of 1 lemon
- 8 tablespoons single cream
- Salt
- 4 tablespoons Cooking oil
- Few chives, snipped
- 4 chervil sprigs, chopped
- 4 gherkins, thinly sliced freshly ground pepper
8 comments for “Mussel and Potato Salad”
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