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Thursday, December 20, 2012,3:39 AM by
J.Sujatha

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MUSSEL AND POTATO SALAD

Serves :
4

Preparation Time :
45 minutes

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”

  • Posted Sunday, February 12, 2023 at 12:53:09 AM

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