Salade a la Boulonnaise

1. 1

   Put wine, shallots, thyme, parsley sprigs and pepper in a large pan.

2. 2

   Bring to boil and boil 1 minute.

3. 3

   Add ussels to pan and cook over high heat, shaking as usual for 5 minutes or so until the mussels are cooked and their shells have swung open.

4. 4

   Strain immediately and remove mussels from their shells, discarding the shells; cool.

5. 5

   Wash, then boil the potatoes in their skins.

6. 6

   When cooked, but as hot as possible, peel and slice them.

7. 7

   Reboil the mussel cooking liquor and pour it over the potatoes.

8. 8

   Leave to cool.

9. 9

   When potatoes are cold, drain off the cooking liquor which you may keep for use separately, mix them with mussels and chill thoroughly.

10. 10

    A couple of hours before serving, pour the vinaigrette over the mussel/potato mixture and chill again.

11. 11

    Sprinkle generously with coarsely chopped parsley just before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.