Best 2 Mussel And Potato Salad Recipes

Indulge in a culinary journey with our delightful Mussel and Potato Salad, a harmonious blend of tender mussels, creamy potatoes, and a medley of vibrant vegetables. This exquisite salad boasts a symphony of flavors and textures, making it a perfect appetizer or side dish for any occasion. Alongside this star recipe, explore variations that cater to diverse dietary preferences and culinary adventures. Embark on a vegetarian voyage with the enticing Potato Salad with Arugula and Lemon Dressing, a refreshing and vibrant dish that highlights the earthy flavors of arugula and zesty lemon. For a classic twist, dive into the timeless Tuna and Potato Salad, a beloved combination that brings together the richness of tuna, the heartiness of potatoes, and a creamy dressing.

Satisfy your seafood cravings with the elegant Shrimp and Potato Salad, a delightful symphony of succulent shrimp, tender potatoes, and a tangy dressing. Transport your taste buds to the Mediterranean with the vibrant Greek Potato Salad, where flavors of Kalamata olives, feta cheese, and fresh herbs dance on your palate. Experience a harmonious fusion of flavors in the Mediterranean Mussels with Tomatoes and Feta, where tender mussels are enveloped in a flavorful broth of tomatoes, herbs, and tangy feta cheese.

Unlock the secrets of these delectable recipes, curated to tantalize your taste buds and impress your dinner guests. With step-by-step instructions and a treasure trove of culinary tips, discover the art of crafting extraordinary potato salads and mussel dishes that will leave a lasting impression.

Let's cook with our recipes!

MUSSEL AND POTATO SALAD

Mussel and Potato Salad image

Provided by Jacques Pepin

Categories salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 11

Ingredients

5 pounds mussels
3/4 cup dry white wine
1 1/2 pounds potatoes
About 5 scallions, peeled and minced ( 1/2 cup)
3 cloves garlic, peeled, crushed, and finely chopped
3/4 teaspoon salt
1 teaspoon finely ground black pepper
1 1/2 tablespoons Dijon-style mustard
1 1/2 tablespoons red-wine vinegar
1/3 cup olive oil
2 cups mixed salad greens, rinsed and thoroughly dried

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

POTATO, ASPARAGUS AND MUSSEL SALAD

Potato, Asparagus And Mussel Salad image

Provided by Joanna Pruess

Categories dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 20m

Yield Six to eight servings

Number Of Ingredients 12

Ingredients

2 pounds red potatoes, scrubbed
1/4 tablespoon coarse or kosher salt
3 large shallots, peeled and finely chopped
3/4 cup flat-leaf parsley, coarse stems removed and finely chopped
2 tablespoons red-wine vinegar
1 cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons small capers, drained
Salt and freshly ground black pepper to taste
3 pounds mussels, steamed and shelled (about 1 pound of mussel meat)
3/4 pound thin asparagus, cleaned, steamed until crisp-tender and cut into 1-inch pieces
Chopped parsley, for garnish

Steps:

Place the potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then add salt. Reduce the heat so the water is just simmering, and let the potatoes cook until just tender when a fork is inserted into the center, about 12 to 14 minutes. Drain and let them cool.
Combine the shallots, parsley, vinegar, mayonnaise and mustard in a medium-size bowl and mix well. Fold in the capers and season with salt and pepper.
Cube the potatoes, put them into a large bowl, and add about three-quarters of the dressing. Turn several times to mix well. Just before serving, add the mussels, asparagus and remaining dressing and toss again. Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 930 milligrams, Sugar 5 grams, TransFat 0 grams

Tips:

Choose fresh mussels. Look for mussels that are tightly closed and have no cracks or chips in their shells.
Scrub the mussels thoroughly. Use a stiff brush to remove any dirt or debris from the shells.
Steam the mussels until they open. This is the best way to cook mussels, as it prevents them from becoming tough.
Let the mussels cool slightly before handling them. This will make them easier to remove from their shells.
Use a variety of potatoes in your salad. This will give the salad a more interesting flavor and texture.
Don't overcook the potatoes. They should be tender, but still have a little bit of bite to them.
Add your favorite vegetables to the salad. This is a great way to make the salad more nutritious and colorful.
Use a light dressing for the salad. A vinaigrette or lemon-herb dressing is a good option.
Serve the salad immediately. This is the best way to enjoy the salad, while the mussels are still warm and the potatoes are still tender.

Conclusion:

Mussel and potato salad is a delicious and easy-to-make dish that is perfect for a summer picnic or potluck. The mussels are steamed until they are tender and juicy, and the potatoes are cooked until they are soft and creamy. The salad is then dressed with a light vinaigrette or lemon-herb dressing and served immediately. This salad is a great way to enjoy the fresh flavors of summer. It is also a good source of protein, vitamins, and minerals. So next time you are looking for a light and refreshing dish to serve at your next gathering, give mussel and potato salad a try.