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BISTRO MONCUR POTATO & MUSSEL SALAD
Recipe By :
Serving Size : 6 Preparation Time :0:00
Categories : Salads Fish
Amount Measure Ingredient -- Preparation Method
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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 tb 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 ts Saffron stamens
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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