Mussels And Russian Potato Salad

• 2 tbsp extra virgin olive oil
• 1/2 None onion, finely diced
• 2 cloves garlic, thinly sliced
• 4 sprigs fresh thyme
• 1/2 cup white wine
• 3 1/3 lb mussels, scrubbed, beards removed
• 10.5 oz baby potatoes, quartered
• 1/2 None medium carrot, peeled, cut into a large dice
• 2 oz frozen minted peas, defrosted
• 4 None piquillo peppers, diced
• 3 tbsp diced red onion
• 1 cup diced, peeled tomatoes
• 2 None large hard-boiled eggs, cut into quarters
• 2 None pickles, diced
• 1/2 cup garlic mayonnaise
• 2 tbsp chopped fresh chives

1. To cook the mussels, heat oil in a large pot until hot. Add onion and garlic. Reduce heat and simmer for 5 mins. Add thyme, wine and mussels. Bring to a boil, cover and simmer for 8-10 mins, or until mussels open (discard any that don't open). Strain and reserve liquid.
2. Place potatoes in a large pot of cold water. Bring to a boil then simmer for 15 mins, until tender. Drain. Let rest for 3-4 mins then transfer to a large bowl. Ladle 1/2 cup mussel broth onto potatoes. Set aside.
3. Combine carrot, peas, peppers, onion, tomatoes, eggs and pickles in a large bowl. Add garlic mayonnaise. Remove mussels from shells and add to salad. Mix well. To serve, place potatoes on a serving plate. Spoon salad on top and garnish with chopped chives.

extra virgin olive oil, onion, garlic, thyme, white wine, mussels, baby potatoes, carrot, peas, piquillo peppers, red onion, tomatoes, eggs, pickles, garlic mayonnaise, fresh chives

Taken from recipes-plus.com/api/v2.0/recipes/32380 (may not work)