Bistro Moncur Potato and Mussel Salad
- 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.
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.
