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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



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


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



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