Best Mussel And Potato Salad Recipes

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MUSSEL AND POTATO SALAD



Mussel and Potato Salad image

Provided by Jacques Pepin

Categories     salads and dressings

Time 1h

Yield 6 servings

Number Of Ingredients 11

5 pounds mussels
3/4 cup dry white wine
1 1/2 pounds potatoes
About 5 scallions, peeled and minced ( 1/2 cup)
3 cloves garlic, peeled, crushed, and finely chopped
3/4 teaspoon salt
1 teaspoon finely ground black pepper
1 1/2 tablespoons Dijon-style mustard
1 1/2 tablespoons red-wine vinegar
1/3 cup olive oil
2 cups mixed salad greens, rinsed and thoroughly dried

Steps:

  • Place the mussels in a large bowl, cover them with cold water, and rub them against one another to scrape off any residue. Transfer them to another bowl of cold water. Repeat the washing and transferring procedure until there is no evidence of grit or debris.
  • Place the mussels in a large pot, and add the wine and 1 cup of water. Cover, and bring to a boil over high heat. Toss the mussels lightly in the pan to reposition them, and cook them for 2 to 3 minutes longer, covered, to allow the mussels to open. Remove those that are open and place them in a bowl while you continue to boil the unopened mussels for 1 to 2 minutes longer to give them another chance to open. Discard any mussels that have not opened at this point. Cooking the mussels, from start to finish, should not take more than 12 to 15 minutes.)
  • When the mussels are cool enough to handle, remove them from their shells and discard any of the "beard" that is attached to them. (It resembles dry seaweed.) Place the mussels in a bowl large enough to hold the finished dish.
  • Meanwhile, wash the potatoes, place in a large saucepan, cover with cold water, and bring the water to a boil. Then, reduce the heat to low, and boil the potatoes gently, uncovered, until tender, 30 to 40 minutes. Drain, and set them aside until they are cool enough to handle.
  • Let the mussel stock settle in the pan for a few minutes, and then pour it slowly into a bowl, leaving behind any sediment. There should be about 4 cups. Add enough water to bring the yield to 6 cups, and reserve for use in the mussel and tomato soup.
  • Peel the lukewarm potatoes, and cut them into 1/4-inch slices. Add them to the mussels along with the scallions and garlic. In a small bowl, mix together the salt, pepper, mustard, vinegar and oil, and add to the potatoes and mussels. Toss gently to mix.
  • Arrange the salad greens on six plates, and spoon the salad onto the greens, dividing it evenly among the plates. Serve at room temperature.

Nutrition Facts : @context http, Calories 552, UnsaturatedFat 14 grams, Carbohydrate 36 grams, Fat 21 grams, Fiber 3 grams, Protein 48 grams, SaturatedFat 3 grams, Sodium 1305 milligrams, Sugar 1 gram, TransFat 0 grams

GRILLED MUSSEL AND POTATO SALAD



Grilled Mussel and Potato Salad image

Categories     Salad     Potato     Side     Mussel     Grill/Barbecue     Gourmet     Pescatarian     Dairy Free     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 4 to 6 first-course or side-dish servings

Number Of Ingredients 10

1 pound small (1 1/2-inch) red boiling potatoes
6 tablespoons extra-virgin olive oil
1/4 cup fresh lemon juice
2 pounds mussels (preferably cultivated), cleaned but not steamed
1 fennel bulb (sometimes called anise; 1 pound), stalks discarded and bulb halved and very thinly sliced
1/2 cup finely chopped fresh flat-leaf parsley
1/3 cup brine-cured black olives, pitted and chopped
1 tablespoon drained bottled capers
Special Equipment
a disposable aluminum baking pan (at least 1 inch deep)

Steps:

  • Cover potatoes with salted water by 1 inch in a large saucepan, then simmer, uncovered, until just tender, about 15 minutes. Drain in a colander and rinse under cold water until cool.
  • Prepare grill for cooking.
  • Cut cooled potatoes crosswise into thirds and arrange in 1 layer on a tray. Brush both sides of potatoes with some oil (2 tablespoons total for all of them) and season with salt and pepper.
  • When fire is medium-hot (you can hold your hand 5 inches above rack 3 to 4 seconds), grill potatoes on lightly oiled rack until grill marks form, about 1 minute on each side, then transfer to a large bowl. Toss hot potatoes with 2 tablespoons lemon juice.
  • Put mussels in aluminum pan and cook in covered grill, stirring occasionally, 5 to 6 minutes, or until they just open. Transfer mussels to a bowl with a slotted spoon. Discard any that haven't opened, then shuck remainder.
  • Add mussels to potatoes along with fennel, parsley, olives, capers, and remaining 2 tablespoons lemon juice, tossing to combine, then let stand at room temperature, tossing occasionally, 10 minutes.
  • Toss salad with remaining oil and salt and pepper to taste.

POTATO, ASPARAGUS AND MUSSEL SALAD



Potato, Asparagus And Mussel Salad image

Provided by Joanna Pruess

Categories     dinner, lunch, salads and dressings, appetizer, main course, side dish

Time 20m

Yield Six to eight servings

Number Of Ingredients 12

2 pounds red potatoes, scrubbed
1/4 tablespoon coarse or kosher salt
3 large shallots, peeled and finely chopped
3/4 cup flat-leaf parsley, coarse stems removed and finely chopped
2 tablespoons red-wine vinegar
1 cup mayonnaise
1 tablespoon Dijon mustard
3 tablespoons small capers, drained
Salt and freshly ground black pepper to taste
3 pounds mussels, steamed and shelled (about 1 pound of mussel meat)
3/4 pound thin asparagus, cleaned, steamed until crisp-tender and cut into 1-inch pieces
Chopped parsley, for garnish

Steps:

  • Place the potatoes in a large pot and cover with water. Bring the water to a boil over high heat, then add salt. Reduce the heat so the water is just simmering, and let the potatoes cook until just tender when a fork is inserted into the center, about 12 to 14 minutes. Drain and let them cool.
  • Combine the shallots, parsley, vinegar, mayonnaise and mustard in a medium-size bowl and mix well. Fold in the capers and season with salt and pepper.
  • Cube the potatoes, put them into a large bowl, and add about three-quarters of the dressing. Turn several times to mix well. Just before serving, add the mussels, asparagus and remaining dressing and toss again. Garnish with chopped parsley.

Nutrition Facts : @context http, Calories 463, UnsaturatedFat 21 grams, Carbohydrate 32 grams, Fat 26 grams, Fiber 4 grams, Protein 24 grams, SaturatedFat 4 grams, Sodium 930 milligrams, Sugar 5 grams, TransFat 0 grams

MUSSEL AND POTATO SALAD



Mussel and Potato Salad image

Categories     Salad     Potato     Steam     Mussel     Summer

Yield makes 4 servings

Number Of Ingredients 8

2 pounds mussels, well washed and debearded
2 pounds waxy potatoes, cut into 1/2-inch cubes
1/2 cup dry white wine or water
1/2 cup chopped shallot or red onion
1/2 cup extra virgin olive oil, or more to taste
1/2 cup balsamic or sherry vinegar
Salt and freshly ground black pepper
1/2 cup chopped fresh parsley, dill, chives, or a combination

Steps:

  • Combine the mussels, potatoes, and wine or water in a broad, steep-sided skillet or casserole. Cover and turn the heat to high. When steam arises from the top, shake the pan once or twice and turn the heat to medium. Continue to cook until all the mussels open, checking after 5 minutes or so and then every couple of minutes. When the mussels are done, use tongs or a slotted spoon to transfer them to a plate; leave the potatoes in the skillet and re-cover.
  • Cook until the potatoes are almost tender, then remove the cover and turn the heat to high, cooking until most of the liquid evaporates and the potatoes are done. By this time, the mussels will be cool enough to remove from their shells; do so, putting them in a large bowl.
  • When the potatoes are done, add them to the bowl with the mussels and the shallot, oil, vinegar, salt, and pepper. Taste and adjust the seasoning as necessary. Serve immediately, an hour or two later, or cold, stirring in the herb(s) at the last moment.

PEGGY KNICKERBOCKER'S MUSSEL AND POTATO SALAD



Peggy Knickerbocker's Mussel and Potato Salad image

Provided by Suzanne Hamlin

Categories     salads and dressings, side dish

Time 40m

Yield 6 servings

Number Of Ingredients 10

12 small new or purple potatoes, scrubbed but not peeled
1/4 cup extra-virgin olive oil
3 cloves garlic, peeled and chopped
1 cup dry white wine
2 pounds mussels, scrubbed, beards removed
1 tablespoon herbes de Provence or 1/2 teaspoon each dried thyme, savory, basil and marjoram
1/4 cup chopped fresh Italian parsley or chervil
3 tablespoons chopped fresh chives
Dash of red pepper flakes
Salt and freshly ground black pepper to taste

Steps:

  • Put the potatoes in a large pot, and add enough lightly salted water to cover them by 2 inches. Bring to a boil, and boil gently, uncovered, until tender, about 15 minutes. Drain, and cut in halves or quarters. Keep warm in a large bowl.
  • In a large heavy skillet over medium heat, warm 1 tablespoon of oil. Add garlic, and saute for 2 minutes. Add wine, and bring to a rolling boil. Add mussels and herbes de Provence. Turn the heat down slightly, cover and cook just until mussels open, 3 to 5 minutes. Using a slotted spoon, transfer the mussels to a bowl. Discard any that did not open.
  • Line a fine-mesh sieve with cheesecloth, and strain juices into a small bowl. Return juices to the pan, and place over medium-low heat. Simmer until juices are reduced by half. Remove from heat, and whisk in the remaining 3 tablespoons oil.
  • Reserve 6 mussels in the shell, and shell the rest. Toss the shelled mussels with the potatoes and reduced pan juices. Sprinkle with the parsley or chervil, chives and pepper flakes. Season with salt and pepper. Arrange the reserved mussels on top. Serve warm.

Nutrition Facts : @context http, Calories 578, UnsaturatedFat 9 grams, Carbohydrate 83 grams, Fat 13 grams, Fiber 10 grams, Protein 27 grams, SaturatedFat 2 grams, Sodium 1469 milligrams, Sugar 4 grams

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