Best Warm Mussels 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

WARM MUSSELS AND POTATO SALAD



Warm Mussels and Potato Salad image

Provided by Marian Burros

Categories     side dish

Time 25m

Yield 2 servings

Number Of Ingredients 11

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

MUSSELS WITH POTATOES AND OLIVES



Mussels With Potatoes and Olives image

Provided by Food Network Kitchen

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 12

2 large Yukon gold potatoes, cut into 1-inch chunks
2 tablespoons extra-virgin olive oil
1 medium onion, sliced
4 cloves garlic, sliced
1/2 teaspoon paprika
Pinch of allspice
Pinch of cayenne pepper
Kosher salt
1 14.5-ounce can diced tomatoes
2 1/4 pounds mussels, scrubbed
2/3 cup halved pitted green olives
1/2 cup roughly chopped fresh parsley

Steps:

  • Put the potatoes in a large microwave-safe bowl and cover with water by about 1/4 inch. Cover with plastic wrap and microwave until just tender, about 6 minutes; drain.
  • Meanwhile, heat the olive oil in a large Dutch oven or wide pot over medium-high heat. Add the onion and garlic and cook until soft and golden brown, 5 to 6 minutes. Add the potatoes, paprika, allspice, cayenne and 1 1/2 teaspoons salt; stir until the potatoes are coated with the spices and begin to soften, 2 to 3 minutes. Stir in 1 cup water and the tomatoes, scraping up any browned bits from the bottom of the pot. Bring to a simmer, cover and cook until the potatoes are tender, about 10 minutes.
  • Stir in the mussels, olives and parsley. Cover and cook until the mussels open, 4 to 5 minutes. (Discard any that do not open.)

Nutrition Facts : Calories 345, Fat 14 grams, SaturatedFat 2 grams, Cholesterol 45 milligrams, Sodium 1,557 milligrams, Carbohydrate 30 grams, Fiber 4 grams, Protein 23 grams

MOMMA'S WARM POTATO SALAD



Momma's Warm Potato Salad image

My friend's mom makes the absolute best potato salad. It is like a really good egg salad with potatoes in it.

Provided by Taste of Home

Categories     Lunch

Time 25m

Yield 6 servings.

Number Of Ingredients 10

3 medium Yukon Gold potatoes (about 1-1/2 pounds), peeled and cubed
6 hard-boiled large eggs, chopped
2 celery ribs, chopped
1 small onion, chopped
1/2 cup chopped green pepper
1/2 cup mayonnaise
2 tablespoons Dijon mustard
3/4 teaspoon salt
1/2 teaspoon pepper
1/8 teaspoon hot pepper sauce

Steps:

  • Place potatoes in a large saucepan; add water to cover. Bring to a boil. Reduce heat; cook, uncovered, 10-15 minutes or until tender. Drain potatoes and place in a large bowl. Add the eggs, celery, onion and green pepper., In a small bowl, mix the remaining ingredients; add to potato mixture. Toss gently to coat. Serve warm. Cover and refrigerate leftovers.

Nutrition Facts : Calories 291 calories, Fat 20g fat (4g saturated fat), Cholesterol 219mg cholesterol, Sodium 593mg sodium, Carbohydrate 19g carbohydrate (3g sugars, Fiber 2g fiber), Protein 8g protein.

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.

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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