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  Recipe Home » Salads » Bistro Moncur Potato & Mussel Salad
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  Bistro Moncur Potato & Mussel Salad
  Category: Salads
  Author: The Savvybearcat
  Date: 1/1/2007
  Hits: 231
Ingredients:
Stephen Ceideburg
500 g 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 Tomatoes, peeled, deseeded and diced
8 Leaves basil, torn
200 ml Virgin olive oil
30 ml To 40 mL white wine vinegar
Salt, pepper
1 Clove garlic, crushed
2 tsp Saffron stamens
Instructions:
Steam potatoes until tender. Clean mussels and open by placing in a
large pan with a tight fitting lid and heating. Remove mussel meat
from shells.

Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon
hot water. Rub a bowl with the crushed garlic and add oil, vinegar,
salt and pepper to taste and saffron infusion. Mix well. While
potatoes are still hot, dress liberally with the vinaigrette.
Assemble the rest of the ingredients and toss all together.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald,
5/25/93. Courtesy Mark Herron.
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