Bistro Moncur Potato And Mussel Salad Recipe Recipe

Name: Bistro Moncur Potato And Mussel Salad Recipe
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 500 gm Pink eye potatoes, peeled and diced; 1 head fennel, trimmed and sliced thinly; 1 1/4 kg Mussels in the shell; 4 Tbsp. Small black olives; 2 x Tomatoes, peeled, deseeded and diced; 8 x Leaves basil, torn; 200 ml Virgin extra virgin olive oil; 30 ml To 40 mL white wine vinegar Salt, pepper; 1 x Clove garlic, crushed; 2 tsp Saffron stamens

Servings: persons

500 gm Pink eye potatoes, peeled and diced
1 head fennel, trimmed and sliced thinly
1 1/4 kg Mussels in the shell
4 Tbsp. Small black olives
2 x Tomatoes, peeled, deseeded and diced
8 x Leaves basil, torn
200 ml Virgin extra virgin olive oil
30 ml To 40 mL white wine vinegar Salt, pepper
1 x Clove garlic, crushed
2 tsp Saffron stamens

1
Steam potatoes till tender.
2
Clean mussels and open by placing in a large pan with a tight fitting lid and heating.
3
Remove mussel meat from shells.
4
Make vinaigrette by infusing saffron from stamens in 1/2 Tbsp.
5
warm water.
6
Rub a bowl with the crushed garlic and add in oil, vinegar, salt and pepper to taste and saffron infusion.
7
Mix well.
8
While potatoes are still warm, dress liberally with the vinaigrette.
9
Assemble the rest of the ingredients and toss all together.

10159

kcal

Calories

Fat

2141

Carbs

258

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 500 gm Pink eye potatoes, peeled and diced, 1 head fennel, trimmed and sliced thinly, 1 1/4 kg Mussels in the shell, 4 Tbsp. Small black olives, and more.

Yes, Bistro Moncur Potato And Mussel Salad Recipe falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Bistro Moncur Potato And Mussel Salad Recipe

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