🫙 From the Spice Rack

Bistro Moncur Potato & Mussel Salad

Name: Bistro Moncur Potato & Mussel Salad
Ingredients: 4 tbsp small black olives; 2 tomatoes, peeled, deseeded; 200 ml virgin olive oil; 30 ml to 40 ml white wine vinegar; 2 tsp saffron stamens

-and diced 1 Head fennel, trimmed and -sliced thinly 1 1/4 kg Mussels in the shell 4 tb Small black olives 2 Tomatoes, peeled, des...

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Ingredients5 items

Ingredients

4tbsp small black olives
2tomatoes, peeled, deseeded
200ml virgin olive oil
30ml to 40 ml white wine vinegar
2tsp saffron stamens

Directions

1
Stephen Ceideburg 500 g Pink eye potatoes, peeled -and diced 1 Head fennel, trimmed and -sliced thinly 1 1/4 kg Mussels in the shell 4 tb Sm
2
Clean mussels and open by placing in a large pan with a tight fitting lid and heating
3
Remove mussel meat from shells
4
Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water
5
Rub a bowl with the crushed garlic and add oil, vinegar, salt and pepper to taste and saffron infusion
6
While potatoes are still hot, dress liberally with the vinaigrette
7
Assemble the rest of the ingredients and toss all together
8
Posted by Stephen Ceideburg From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93

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