Mussel Salad

• 2 cups cooked and quartered red bliss potatoes
• 1 head roasted garlic
• 1/2 cup sliced scallions green part only
• 1/2 cup shredded carrots
• 1/2 cup peeled and shredded green papaya
• Aioli, recipe follows
• Salt and freshly ground black pepper, to taste
• 12 mussels, steamed and removed from the shell
• 2 egg yolks*
• 1 tablespoon sambal
• 1 tablespoon chopped garlic
• 4 tablespoons freshly squeezed lime juice
• 3/4 cup canola oil

1. In a large bowl mix together the potatoes, garlic, scallions, carrots, and green papaya.
2. Add 4 tablespoons aioli and toss gently.
3. Adjust seasonings with salt and pepper.
4. Divide onto 2 salad plates and arrange 6 mussels on each plate
5. In a blender puree yolks with sambal, garlic, and lime juice.
6. With the blender running, add canola oil in a stream and emulsify mixture.
7. *RAW EGG WARNING
8. Food Network Kitchens suggest caution in consuming raw and lightly-cooked eggs due to the slight risk of Salmonella or other food-borne illness.
9. To reduce this risk, we recommend you use only fresh, properly-refrigerated, clean, grade A or AA eggs with intact shells, and avoid contact between the yolks or whites and the shell.
10. Wine suggestion: Alsace Gewurztraminer Heissenberg

potatoes, garlic, only, carrots, salt, mussels, egg yolks, sambal, garlic, freshly squeezed lime juice, canola oil

Taken from www.foodnetwork.com/recipes/mussel-salad-recipe.html (may not work)