Mussel and fingerling potato salad
Delight in the flavors of the sea fused with the earthiness of tender fingerling potatoes in this delectable mussel and fingerling potato salad.
Ingredients:
- 1360g small fingerling potatoes
- Salt
- 1/4 cup extra-virgin olive oil
- 8 garlic cloves, thinly sliced
- 8 thyme sprigs
- 1 large onion, thinly sliced
- 1 cup dry rosé wine
- 5 tablespoons fresh lemon juice
- 2720g mussels, scrubbed and debearded
- 3/4 cup mayonnaise
- 1 tablespoon Dijon mustard
- 2 tablespoons chopped capers
- 2 tablespoons chopped cornichons
- 2 tablespoons chopped parsley
- 2 tablespoons chopped chives
- Freshly ground pepper
Instructions:
- Place the potatoes in a saucepan and cover them with water. Add a generous pinch of salt, then bring it to a boil. Let the potatoes cook over medium-high heat until they are soft, roughly for about 20 minutes. Once ready, drain the water and let the potatoes cool down. Proceed to cut the potatoes into slices that are about 1/4 inch thick and transfer them to a bowl.
- In a large pot, heat up some olive oil. Add garlic, thyme sprigs, and onion and cook them on low heat until they become tender, which usually takes around 12 minutes. Pour in the rosé wine and 2 tablespoons of lemon juice, then increase the heat to high. Introduce the mussels, cover the pot, and let them cook. Shake the pan occasionally until the mussels open up, which usually takes about 7 minutes. Place a colander over a large bowl. Strain the mussels into the colander and once they have cooled down, remove the shells. Combine the mussels with the sliced potatoes and cover everything with plastic wrap.
- Carefully pour the liquid from cooking the mussels back into the pot, ensuring not to include any grit settled at the bottom. Increase the heat to high and boil the liquid until it reduces to about 1/3 cup, which typically takes around 12 minutes. Allow it to cool down.
- In a medium-sized bowl, mix together the mayonnaise with the remaining 3 tablespoons of lemon juice and mustard. Add the capers, cornichons, parsley, chives, and the reduced mussel liquid. Season the mixture with salt and pepper. Gently fold this dressing into the bowl of potatoes and mussels. Serve the salad either at room temperature or slightly chilled.
Summary:
- Calories: 5450 kcal
- Fat: 252 g
- Protein: 360 g
- Carbs: 390 g
- Potassium: 15490 mg
- Magnesium: 1371 mg