Mussel Potato And Tomato 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

MUSSELS WITH POTATOES AND OLIVES



Mussels With Potatoes and Olives image

These are served in a Mediterranean spiced tomato sauce. I like to drain the diced tomatoes, then puree and add to the drained tomato liquid so that it is smooth, not chunky.

Provided by threeovens

Categories     Mussels

Time 45m

Yield 4 serving(s)

Number Of Ingredients 12

2 large yukon gold potatoes, peeled and cut into 1-inch chunks
2 tablespoons olive oil
1 medium onion, sliced
4 garlic cloves, sliced
1/2 teaspoon paprika
1 pinch ground allspice
1 pinch ground cayenne pepper
kosher salt
14 1/2 ounces diced tomatoes
2 lbs mussels, scrubbed
2/3 cup green olives, halved
1/2 cup fresh parsley, rough chop

Steps:

  • Boil potatoes, in water, until tender or cover by 1/2 inch with water and microwave, covered, 6 minutes.
  • Heat oil, in a Dutch oven, over medium high heat; add onion and garlic and cook until onion is golden, about 5 to 6 minutes.
  • Stir in potatoes, season with paprika, allspice, cayenne, 1 1/2 teaspoons salt and cook 2 to 3 minutes.
  • Add one cup water and tomatoes, simmer, covered, 10 minutes.
  • Add mussels, olives, and parsley, cover and cook until shells open, about 4 to 5 minutes.

Nutrition Facts : Calories 399.1, Fat 15.7, SaturatedFat 2.4, Cholesterol 63.7, Sodium 1230.8, Carbohydrate 35.2, Fiber 4.3, Sugar 5.9, Protein 30.2

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

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

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