WARM MUSSELS AND POTATO SALAD

Warm Mussels and Potato Salad image

Provided by Marian Burros

Time 25m

Yield 2 servings

Number Of Ingredients 11

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Ingredients

1 pound large new potatoes
Pan spray
3 dozen small mussels, or 2 dozen large
1/4 cup dry white wine
1 small red onion to make 2 tablespoons minced
6 or 7 sprigs marjoram to make about 2 teaspoons finely chopped
2 teaspoons olive oil
1 tablespoon white-wine vinegar
1 very large tomato to make about 1 cup chopped
2 slices crusty country bread
1/8 teaspoon salt

Steps:

Scrub potatoes, but do not peel them. Slice thin and spray on one side with pan spray.
Prepare stove-top grill. Arrange potatoes on grill before heating it, and spray second side of potatoes. Grill the potatoes over medium-high heat until they begin to brown on one side; turn and brown on second side, cooking until they are soft.
Wash mussels thoroughly and remove beards. Discard any with open shells. Place in pot with the wine; cover, and bring to a boil. Reduce heat, and simmer until shells open, 3 to 8 minutes, depending on the size of the mussels.
Mince onion; wash, dry and chop marjoram; then, combine in serving bowl with oil and vinegar.
When mussels are done, remove from pan and remove mussels from shells; add to serving bowl with 1 tablespoon of mussel broth.
Wash, trim and chop tomato into small cubes; then, stir into bowl.
When potatoes are cooked, add to bowl and mix well. Season with salt. Serve with bread.

Nutrition Facts : @context http, Calories 569, UnsaturatedFat 12 grams, Carbohydrate 70 grams, Fat 16 grams, Fiber 9 grams, Protein 30 grams, SaturatedFat 2 grams, Sodium 834 milligrams, Sugar 7 grams, TransFat 0 grams