Bistro Moncur Potato And Mussel Salad Recipe

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

1. Steam potatoes till tender.
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 Tbsp.
5. warm water.
6. Rub a bowl with the crushed garlic and add in oil, vinegar, salt and pepper to taste and saffron infusion.
7. Mix well.
8. While potatoes are still warm, dress liberally with the vinaigrette.
9. Assemble the rest of the ingredients and toss all together.

head fennel, mussels, black olives, tomatoes, basil, olive oil, white wine vinegar salt, clove garlic, saffron stamens

Taken from cookeatshare.com/recipes/bistro-moncur-potato-and-mussel-salad-84961 (may not work)