Grilled Mussel and Potato Salad

1. 1

   Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes.

2. 2

   Drain in a colander and rinse under cold water until cool.

3. 3

   Prepare grill for cooking.

4. 4

   Cut cooled potatoes crosswise into thirds and arrange in 1 layer on a tray.

5. 5

   Brush both sides of potatoes with some oil (2 tablespoons total for all of them) and season with salt and pepper.

6. 6

   When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill potatoes on lightly oiled rack until grill marks form, about 1 minute on each side, then transfer to a large bowl.

7. 7

   Toss hot potatoes with 2 tablespoons lemon juice.

8. 8

   Put mussels in aluminum pan and cook in covered grill, stirring occasionally, 5 to 6 minutes, or until they just open.

9. 9

   Transfer mussels to a bowl with a slotted spoon.

10. 10

    Discard any that haven't opened, then shuck remainder.

11. 11

    Add mussels to potatoes along with fennel, parsley, olives, capers, and remaining 2 tablespoons lemon juice, tossing to combine, then let stand at room temperature, tossing occasionally, 10 minutes.

12. 12

    Toss salad with remaining oil and salt and pepper to taste.

* Per serving · 4 servings · Values may vary.

No additional tips available.