Mussel and Potato Salad

1. 1

   Combine the mussels, potatoes, and wine or water in a broad, steep-sided skillet or casserole.

2. 2

   Cover and turn the heat to high.

3. 3

   When steam arises from the top, shake the pan once or twice and turn the heat to medium.

4. 4

   Continue to cook until all the mussels open, checking after 5 minutes or so and then every couple of minutes.

5. 5

   When the mussels are done, use tongs or a slotted spoon to transfer them to a plate; leave the potatoes in the skillet and re-cover.

6. 6

   Cook until the potatoes are almost tender, then remove the cover and turn the heat to high, cooking until most of the liquid evaporates and the potatoes are done.

7. 7

   By this time, the mussels will be cool enough to remove from their shells; do so, putting them in a large bowl.

8. 8

   When the potatoes are done, add them to the bowl with the mussels and the shallot, oil, vinegar, salt, and pepper.

9. 9

   Taste and adjust the seasoning as necessary.

10. 10

    Serve immediately, an hour or two later, or cold, stirring in the herb(s) at the last moment.

* Per serving · 4 servings · Values may vary.

No additional tips available.