Title: Bistro Moncur Potato and Mussel Salad
Categories: Salads, Seafood
Yield: 6 servings
500 g Pink eye potatoes, peeled
1 Head fennel, trimmed and
1 1/4 kg Mussels in the shell
4 tb Small black olives
2 Tomatoes, peeled, deseeded
8 Leaves basil, torn
200 ml Virgin olive oil
30 ml To 40 mL white wine vinegar
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
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.
From an article by Meryl Constance in The Sydney Morning Herald,
5/25/93. Courtesy Mark Herron.