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Mussel and Potato Salad Makes 4 Servings |
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Ingredients: 20 to 24 mussels 10 small to medium red-skinned potatoes, about 11/2 pounds, scrubbed but not peeled 1 red bell pepper, roasted, peeled, and seeded 10 black, oil-cured olives, pitted and halved 2 teaspoons chopped fresh marjoram or 1 teaspoon dried 1 medium to large tomato, cored and cut into 12 wedges 1 small, mild red onion, halved lengthwise and cut into thin crescents 2 tablespoons extra-virgin olive oil 2 tablespoons balsamic vinegar Kosher salt and freshly ground black pepper to taste 2 tablespoons chopped chives | |
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Instructions: 1. Scrub the mussels well under cool running water, removing beards (the fibrous tufts that protrude). 2. Put them in a large saucepan with the wine, cover, and put over high heat. 3. Remove them as soon as they open (8-10 minutes) and place in a bowl. Discard any that do not open. 4. Strain remaining liquid in the pot through cheesecloth and set aside. 5. Put potatoes in a steamer basket in a large pot with 1 inch of water. 6. Bring to a boil and steam, covered, for 20-25 minutes, or until tender, then cool and cut into 1/2-inch cubes. 7. Cut bell pepper into 1/2-inch squares and put in a bowl. 8. Remove mussels from their shells and add to the bell pepper along with the potatoes, olives, marjoram, tomato, and red onion. 9. In a small bowl, combine oil, vinegar, salt, and pepper with 2 tablespoons of the reserved mussel broth. 10. Pour over mussel-potato mixture and stir. 11. Sprinkle with chives. Cooking Tip There are two kinds of mussels generally available in the United States: the Prince Edward Island variety, and the green-lipped New Zealand. The former is smaller, cheaper, and more strongly flavored (fishier). The latter is larger, more expensive and milder tasting. |
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