Bistro moncur potato & mussel salad

Yield: 6 Servings

Measure Ingredient
Stephen Ceideburg
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
Salt, pepper
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.

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