Mussel and Potato Salad


  • Serves 4
  • 5 pounds fresh mussels, scrubbed and debearded
  • ¾ cup dry white wine
  • 1 tied bunch parsley
  • 4 medium size Yukon Gold potatoes, cooked, peeled and diced
  • Dressing
  • 1/2 cup extra virgin olive oil
  • 2 tablespoons Dijon mustard
  • 1 large clove garlic, minced
  • 1/4 cup minced shallot
  • Salt and pepper to taste
  • Shredded lettuce or fennel


  1. Place the mussels in a large pan; add the wine and parsley. Cover and cook over medium heat until mussels open; discard any that do not open. Drain mussels and when cool, shuck and place them in a bowl.
  2. Add the diced potatoes
  3. In a separate bowl, whisk all the dressing ingredients. Pour over mussels and potatoes and toss gently. Serve on bed of shredded lettuce or fennel

This recipe was featured on Season 29 - Episode 2908.

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Mary-Karen Euler

Can’t wait to make this, but it appears this recipe is missing some ingredients that were shown on the TV show. I’m thinking there was garlic in the steaming liquid? Maybe I’m wrong about this. But there’s no mention of the tomatoes, as pictured. Or lemon in the dressing. Or how to dress the fennel?

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