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Mussel And Potato Salad

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Ingredients
  Potatoes 2 1⁄4 Pound (1 Kilogram)
  Mussels 6 1⁄2 Pound (3 Liter)
  Double cream 7 Fluid Ounce (200 Milliliter)
  Onion 1
  Lemon juice 1
  Bouquet garni 1 (1 Bouquet Garni Consisting Of: 1 Sprig Thyme, 2 Bay Leaves, 3 Sprigs Parsley)
  Olive oil 60 Milliliter (4 Tablespoon)
  Finely chopped gherkins 5
  Chive leaves 5 , coarsely chopped
  Chervil sprig 5 , coarsely chopped
  White wine 9 Fluid Ounce (240 Milliliter)
  Salt To Taste
  Pepper To Taste
Directions

1. Scrub the mussels, scrape away their beards, and wash well under running water. Place in a saucepan over a high heat, with the onion and bouquet garni. Shake from time to time, and remove from the heat when the mussels have opened. Drain and remove the shells. Put aside.
2. Cook the potatoes, in their jackets, in boiling salted water for 20 to 25 minutes. Peel and slice them while still hot, and pour the wine over them.
3. To prepare the sauce: in a bowl, dissolve the salt in the lemon juice and add the cream. Stir in the oil, add the herbs and chopped gherkins. Season with pepper. Mix well.
4. In a salad bowl, place alternate layers of potatoes, mussels and sauce.

Recipe Summary

Difficulty Level: 
Medium
Cuisine: 
American
Course: 
Appetizer
Method: 
Boiled
Ingredient: 
Potato
Interest: 
Healthy

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