Bistro Moncur Potato & Mussel Salad Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
Stephen Ceideburg,
500 gram: Pink eye potatoes, peeled and diced
1 Head: fennel, trimmed and sliced thinly
1 1/4 kilo: Mussels in the shell,
4 tbsp: Small black olives,
2: Tomatoes, peeled, deseeded and diced
8 Leaves: basil, torn
200 milliliter: Virgin olive oil,
30 milliliter: To 40 mL white wine vinegar,
Salt, pepper
1 Clove: garlic, crushed
2 tsp: Saffron stamens,
Directions:
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.
Source from luhu.jp
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.
Source from luhu.jp