Mussel and Potato Salad
|Potatoes||2 1⁄4 Pound (1 Kilogram)|
|Mussels||6 1⁄2 Pound (3 Liter)|
|Double cream||7 Fluid Ounce (200 Milliliter)|
|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)|
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.