Bistro moncur potato& mussel salad

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