Mussel and Potato Salad

Mussel and Potato Salad is a delightful combination of tender mussels and flavorful potatoes, dressed with a tangy and herby mustard vinaigrette. While you can use leftover mussels for this salad, starting from scratch allows you to enjoy the full flavors and textures. This recipe is a wonderful way to showcase the natural brininess of mussels and the heartiness of potatoes. With the addition of a grainy or Dijon mustard dressing, this salad becomes a satisfying and refreshing dish perfect for any occasion.

MAKES: 4 servings

TIME: 1 hour

INGREDIENTS:

• 3 or 4 pounds mussels, prepared according to the recipe on page 570
• 1 1/2 pounds waxy red or white potatoes, peeled and cut into 1-inch cubes
• 1/4 cup grainy or Dijon mustard, or to taste
• 1/3 cup extra virgin olive oil
• 1 tablespoon balsamic or sherry vinegar, or to taste
• 3 tablespoons chopped fresh basil leaves
• Salt and freshly ground black pepper

INSTRUCTIONS:

1. Shell the mussels and set them aside. Strain the broth from the mussels and reserve it for later use.
2. In a large covered saucepan, bring the mussel broth to a boil over high heat.
3. Add the cubed potatoes to the mussel broth. If the broth doesn’t completely cover the potatoes, don’t worry. Cover the saucepan and bring it to a boil again.
4. Reduce the heat to medium-low and cook the potatoes until they are tender but still hold their shape, about 15 minutes.
5. Drain the cooked potatoes and set them aside.
6. In a separate bowl, mix together the grainy or Dijon mustard, extra virgin olive oil, balsamic or sherry vinegar, and chopped fresh basil leaves.
7. Toss the warm potatoes and shelled mussels with the mustard vinaigrette while the potatoes are still warm. The dressing will infuse the flavors into the salad.
8. Season the salad with salt and freshly ground black pepper.
9. Taste the salad and adjust the seasoning, mustard, or vinegar according to your preference.
10. Serve the Mussel and Potato Salad within an hour of preparation to enjoy the freshness and flavors at their best.

VARIATIONS:

• Herb Variation: Experiment with different herbs to enhance the flavor profile of the salad. Consider adding chopped parsley, dill, or tarragon for a herbal twist.
• Vegetable Variation: Add additional vegetables to the salad for added texture and color. Consider blanched green beans, cherry tomatoes, or roasted bell peppers for a vibrant and crunchy addition.
• Citrus Variation: Squeeze some fresh lemon or lime juice over the salad to brighten the flavors and give it a citrusy kick.
• Spice Variation: For a hint of heat, add a pinch of red pepper flakes or a dash of hot sauce to the mustard vinaigrette.

USES:

• Serve the Mussel and Potato Salad as a main course for a light lunch or dinner.
• Offer it as an appetizer or side dish at a seafood-themed gathering or summer barbecue.
• Pack the salad in a container and take it along for picnics or outdoor events.
• Use the leftovers to make delicious sandwiches or wraps by stuffing the salad into a pita or tortilla.

Embrace the flavors of the sea and the earth with this Mussel and Potato Salad. The combination of tender mussels, creamy potatoes, and zesty mustard vinaigrette creates a harmonious and satisfying dish. Customize the salad with variations and enjoy it in various settings. It’s a versatile and delicious recipe that will impress your family and friends.