Recipes

Categories
More >

Mussel and Potato Salad

Ingredients

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

Directions

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.

 Add the diced potatoes

 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

 

Comments

There are no comments yet.

Leave a Comment

Looking for even more photos and recipes?
Order my latest book.

Ciao Italia: My Lifelong Food Adventures in Italy

Mary Ann's newest book contains over 150 recipes, 60 gorgeous food photos, and many scenic pictures of Italy taken by Mary Ann on her travels through the years.

Order using this link and receive a signed book plate.

Available now!