MUSSEL AND POTATO SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 11
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
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Lawrence Projects
[email protected]This salad is perfect for a summer barbecue or potluck. It's also a great way to get your kids to eat seafood.
Ahamad Raja
[email protected]I'm always looking for new ways to cook mussels and this salad is a great option. It's light and refreshing, and the flavors are amazing.
Adams Kazoni
[email protected]This salad is a great way to use up leftover mussels. It's also a very affordable dish to make.
Nirob Hossain
[email protected]I've made this salad several times and it's always a hit. I love the briny flavor of the mussels and the creamy texture of the potatoes. The dressing is also very flavorful.
Keaton
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the way the flavors of the mussels and potatoes come together.
Sitakunda High Flying Pegion Club Ctg
[email protected]I'm not a big fan of seafood, but I loved this salad! The mussels were cooked perfectly and the dressing was delicious. I would definitely make this salad again.
JON RUDY
[email protected]This salad is a great way to enjoy mussels. The potatoes and dressing are also very flavorful.
Redish Noman
[email protected]I made this salad for my family and they loved it! The mussels were cooked perfectly and the dressing was delicious. I will definitely be making this salad again.
savannah b
[email protected]This salad is perfect for a summer barbecue or potluck. It's also a great way to get your kids to eat seafood.
Suzanne Jeffries
[email protected]I'm always looking for new ways to cook mussels and this salad is a great option. It's light and refreshing, and the flavors are amazing.
Eshan Sehara
[email protected]This salad is a great way to use up leftover mussels. It's also a very affordable dish to make.
Anessa Fallin
[email protected]I've made this salad several times and it's always a hit. I love the briny flavor of the mussels and the creamy texture of the potatoes. The dressing is also very flavorful.
vicky Bhaai
[email protected]This salad is so easy to make and it's always a crowd-pleaser. I love the way the flavors of the mussels and potatoes come together.
Chloe Bentman
[email protected]I'm not a big fan of mussels, but I loved this salad! The mussels were cooked perfectly and the dressing was delicious. I would definitely make this salad again.
nakyanzi sharifah
[email protected]This salad was a hit at my last party! Everyone loved the unique flavor combination of the mussels and potatoes. The dressing was also a big hit. I will definitely be making this salad again for my next party.
Wmsm Jdje
[email protected]I love the combination of mussels and potatoes in this salad. The mussels are briny and flavorful, and the potatoes are soft and fluffy. The dressing is light and lemony, and it really brings all the flavors together. I will definitely be making this
Cham
[email protected]This mussel and potato salad is bursting with flavor! The mussels are plump and juicy, the potatoes are tender and creamy, and the dressing is tangy and flavorful. I followed the recipe exactly and it turned out perfectly. I'll definitely be making t