Yield: 6 Servings
|500 grams||Pink eye potatoes, peeled and diced|
|1||Head fennel, trimmed and sliced thinly|
|1¼ kilograms||Mussels in the shell|
|4 tablespoons||Small black olives|
|2||Tomatoes, peeled, deseeded and diced|
|8||Leaves basil, torn|
|200 millilitres||Virgin olive oil|
|30 millilitres||To 40 mL white wine vinegar|
|1||Clove garlic, crushed|
|2 teaspoons||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 ½ 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.