Mussels and Potato Salad

[Recipes Index] [World of Chefs]

Ingredients:

• 3 pounds mussels, properly cleaned
• 2 pounds potatoes, cut into 1/2-inch cubes
• 1 cup dry white wine
• 1/2 cup chopped shallots
• 1/2 cup Remeu extra virgin olive oil
• 1/4 cup balsamic vinegar
• Salt and pepper to taste
• 1/2 cup combination of chopped parsley, dill and chives

Preparation:

Combine mussels, potatoes and wine in a casserole. Cover and turn heat to high. When steam escapes from the top, shake pan once or twice and turn heat to medium. Cook until all the mussels open, checking after 5 minutes and then every couple of minutes. When the mussels are done, use tongs to remove them to a plate; leave the potatoes in the skillet and cover.

Cook until potatoes are almost tender, then remove cover and turn heat to high, cooking until most of the liquid evaporates and the potatoes are done. By this time, the mussels will be cool; remove them from their shells and put them in a large bowl.

When potatoes are done, add them to the bowl with the mussels and the shallots, oil, vinegar, salt and pepper. Serve at room temperature stirring in the herbs at the last moment.