Peggy Knickerbocker's Mussel and Potato Salad Recipe

Name: Peggy Knickerbocker's Mussel and Potato Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 12 small new or purple potatoes, scrubbed but not peeled; 1/4 cup extra-virgin olive oil; 3 cloves garlic, peeled and chopped; 1 cup dry white wine; 2 pounds mussels, scrubbed, beards removed; 1 tablespoon herbes de Provence or 1/2 teaspoon each dried thyme, savory, basil and marjoram; 1/4 cup chopped fresh Italian parsley or chervil; 3 tablespoons chopped fresh chives; Dash of red pepper flakes; Salt and freshly ground black pepper to taste

Servings: persons

12 small new or purple potatoes, scrubbed but not peeled
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and chopped
1 cup dry white wine
2 pounds mussels, scrubbed, beards removed
1 tablespoon herbes de Provence or 1/2 teaspoon each dried thyme, savory, basil and marjoram
1/4 cup chopped fresh Italian parsley or chervil
3 tablespoons chopped fresh chives
Dash of red pepper flakes
Salt and freshly ground black pepper to taste

1
Put the potatoes in a large pot, and add enough lightly salted water to cover them by 2 inches.
2
Bring to a boil, and boil gently, uncovered, until tender, about 15 minutes.
3
Drain, and cut in halves or quarters.
4
Keep warm in a large bowl.
5
In a large heavy skillet over medium heat, warm 1 tablespoon of oil.
6
Add garlic, and saute for 2 minutes.
7
Add wine, and bring to a rolling boil.
8
Add mussels and herbes de Provence.
9
Turn the heat down slightly, cover and cook just until mussels open, 3 to 5 minutes.
10
Using a slotted spoon, transfer the mussels to a bowl.
11
Discard any that did not open.
12
Line a fine-mesh sieve with cheesecloth, and strain juices into a small bowl.
13
Return juices to the pan, and place over medium-low heat.
14
Simmer until juices are reduced by half.
15
Remove from heat, and whisk in the remaining 3 tablespoons oil.
16
Reserve 6 mussels in the shell, and shell the rest.
17
Toss the shelled mussels with the potatoes and reduced pan juices.
18
Sprinkle with the parsley or chervil, chives and pepper flakes.
19
Season with salt and pepper.
20
Arrange the reserved mussels on top.
21
Serve warm.

281

kcal

Calories

Fat

Carbs

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: 12 small new or purple potatoes, scrubbed but not peeled, 1/4 cup extra-virgin olive oil, 3 cloves garlic, peeled and chopped, 1 cup dry white wine, and more.

Yes, Peggy Knickerbocker's Mussel and Potato Salad 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.

Peggy Knickerbocker's Mussel and Potato Salad

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