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Bistro Moncur Potato & Mussel Salad

A home-style Bistro Moncur Potato & Mussel Salad made with Pink Eye Potatoes Peeled, Virgin Olive Oil, White Wine Vinegar, Garlic Crushed, and Hot Water Rub A Bowl With The Crushed. Scale it up or down for the number of people at the table.

Illustrative photo

Ingredients

• 500 g
• 200 ml
• 30 ml
• 1 clove
• 1/2 tbsp

Method (preview)

1. 1

   Steam potatoes until tender.

2. 2

   Remove mussel meat from shells.

3. 3

   Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water.

4. 4

   Rub a bowl with the crushed garlic and add oil, vinegar, salt and pepper to taste and saffron infusion.

5. 5

   Mix well.

6. 6

   While potatoes are still hot, dress liberally with the vinaigrette.

7. 7

   Assemble the rest of the ingredients and toss all together.