← All recipes

Bistro Moncur Potato & Mussel Salad

Make Bistro Moncur Potato & Mussel Salad at home with Stephen Ceideburg, Pink Eye Potatoes Peeled And Diced, Fennel Trimmed And Sliced Thinly, Mussels In The Shell, and Black Olives. Serves 6. Keep it handy for the next time you cook it.

Illustrative photo

Ingredients

• Stephen Ceideburg
• 500 g
• 1 head
• 1 1/4 kg
• 4 tbsp
• 2
• 8
• 200 ml
• 30 ml
• 1 clove
• 2 tsp

Method (preview)

1. 1

   Placing in a large pan with a tight fitting lid and heating. Remove mussel meat from shells.

2. 2

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

3. 3

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

4. 4

   Mix well.

5. 5

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

6. 6

   Assemble the rest of the ingredients and toss all together.

7. 7

   From an article by Meryl Constance in The Sydney

8. 8

   Morning Herald, 5/25/93. Courtesy Mark Herron.