Recipe - Bistro Moncur Potato And Mussel Salad

Stephen Ceideburg
500 g Pink eye potatoes, peeled
and minced
1 Head fennel, trimmed and
cut or sliced up thinly
1 One fourth kg Mussels in the shell
4 tablespoon Small black olives
2 Tomatoes, peeled, deseeded
and minced
8 Leaves basil, torn
200 ml Virgin olive oil
30 ml To 40 mL white wine vinegar
Salt, pepper
1 Clove garlic, crushed
2 teaspoon Saffron stamens

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 One half 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.

Posted by Stephen Ceideburg

From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93.
Courtesy Mark Herron.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini