Bistro Moncur Potato & Mussel Salad Recipe

Step 1

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.

Step 2

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.

Things You'll Need

  • 500g Pink eye potatoes, peeled
  • -and diced
  • 1 Head fennel, trimmed and
  • -sliced thinly
  • 1 1/4kg Mussels in the shell
  • 4tb Small black olives
  • 2 Tomatoes, peeled, deseeded
  • -and diced
  • 8 Leaves basil, torn
  • 200ml Virgin olive oil
  • 30ml To 40 mL white wine vinegar
  • Salt, pepper
  • 1 Clove garlic, crushed
  • 2ts Saffron stamens

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