Recipe for Bistro Moncur Potato and Mussel Salad

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Yield:

6 Servings

Ingredients:

Amount	Ingredient
500 gm	Pink eye potatoes, peeled and diced
1 head	fennel, trimmed and sliced thinly
1/4 kg	Mussels in the shell
4 tbl	Small black olives
2 x	Tomatoes, peeled, deseeded and diced
8 x	Leaves basil, torn
200 ml	Virgin olive oil
30 ml	To 40 mL white wine vinegar
	Salt, pepper
1 x	Clove garlic, crushed

Instructions:

Instructions: Steam potatoes until tender. Clean mussels and open by placing in a large pan with a tight fitting lid and heating. Remove mussel meat from shells.

Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water. Rub a bowl with the crushed garlic and add oil, vinegar, salt and pepper to taste and saffron infusion. Mix well. While potatoes are still hot, dress liberally with the vinaigrette. Assemble the rest of the ingredients and toss all together.

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