Bistro moncur potato and mussel salad
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Bistro moncur potato and mussel salad
  Potato    Salad    Fish    Mussels  
Last updated 6/12/2012 1:08:49 AM. Recipe ID 35488. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Bistro moncur potato and mussel salad
 Categories: Salads, Fish
      Yield: 6 Servings
 
           Stephen Ceideburg
    500 g  Pink eye potatoes, peeled
           -and diced
      1    Head fennel, trimmed and
           -sliced thinly
  1 1/4 kg Mussels in the shell
      4 tb Small black olives
      2    Tomatoes, peeled, deseeded
           -and diced
      8    Leaves basil, torn
    200 ml Virgin olive oil
     30 ml To 40 mL white wine vinegar
           Salt, pepper
      1    Clove garlic, crushed
      2 ts Saffron stamens
 
  Steam potatoes until tender. Clean mussels and open by placing in a
  large pan with a tight fitting lid and heating. Remove mussel meat
  from shells.
  
  Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon
  hot water. Rub a bowl with the crushed garlic and add oil, vinegar,
  salt and pepper to taste and saffron infusion. Mix well. While
  potatoes are still hot, dress liberally with the vinaigrette.
  Assemble the rest of the ingredients and toss all together.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney Morning Herald,
  5/25/93. Courtesy Mark Herron.
  




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 35488 (Apr 03, 2005)

[an error occurred while processing this directive]