MUSSEL AND POTATO SALAD

Mussel and Potato Salad image

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.