Ingredients

The Mussels:
3 ? pounds mussels
? cup dry white wine
? cup water
1 pound boiling potatoes
3 to 4 scallions, peeled and minced
2 cloves garlic, finely chopped
The Dressing:
cup virgin olive oil
1 tablespoon Dijon-style mustard
1 tablespoon red wine vinegar
1 teaspoon freshly ground black pepper
? teaspoon salt

1 ? cups mixed salad greens

Directions

1. Place the mussels in a large bowl with cold water to cover, and rub them against one another to dislodge any sandy residue clinging to their shells. Lift the mussels from the water, and transfer then another bowl of cold water. Repeat the process two or three times, discarding any sandy residue in the bottom of each bowl and rinsing it before refilling each time, until no sand remains.
2. Place the mussels in a large pot, ad add the wine and water. Cover, and bring to a boil over high heat. Toss the mussels in the pan occasionally, and cook them for 2 to 3 minutes longer, covered, until they open. With a slotted spoon, lift out the open mussels, and place them in a bowl while you continue to boil the unopened mussels another 1 or 2 minutes. Discard any mussels that are not open at this point.
3. When the mussels are cool enough to handle, remove them form their shells, and discard any beard (the bits resembling dry seaweed) attached to them. Place the mussels in a bowl large enough to hold the finished recipe.
4. Meanwhile, wash the potatoes and place them in a large saucepan with cold water to cover. Bring the water to a boil over high heat, reduce the heat to low, and boil the potatoes gently, uncovered, until tender, 30 to 40 minutes depending on their size. Immediately drain any remaining water, and set the potatoes aside until they are cool enough to handle.
5. If you plan to use the cooking liquid from the mussels, let it settle in the pot for a few minutes, then pour it slowly into a bowl, leaving behind any sediment in the pan. You should have about 3 cups of stock. Chill or freeze for later use.
6. Peel the potatoes and cut them into ?-inch slices. Add the potatoes to the mussels in the bowl, along with the scallions and garlic. 7. Make the dressing: Combine the olive oil, mustard, red wine vinegar, pepper and salt.
8. Pour the dressing over the potatoes and mussels and toss gently to mix. Divide the salad greens among four serving plates, and spoon the mussels and potatoes over the tops. Serve the salads at room temperature.
Don’t waste the delicious broth created when you steam the mussels for Jacques Pepin’s Belgian-inspired salad. Use it right away or freeze it for later use in Jacques' Mussel and Tomato Soup (see link at right).
Mussel and Potato Salad
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