MUSSEL AND POTATO SALAD
Provided by Jacques Pepin
Categories salads and dressings
Time 1h
Yield 6 servings
Number Of Ingredients 11
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
Provided by Food Network Kitchen
Categories main-dish
Time 40m
Yield 4 servings
Number Of Ingredients 12
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
WARM POTATO AND WATERCRESS SALAD
Warm potatoes and cool greens are a perfect combination for a late-summer meal.
Provided by Martha Stewart
Categories Food & Cooking Salad Recipes
Number Of Ingredients 8
Steps:
- Heat oven to 375 degrees. Arrange potatoes in a roasting pan and add 1 tablespoon olive oil, 1/2 teaspoon salt, and 1/4 teaspoon pepper; rollpotatoes to coat. Roast until potatoes are tender, about 40 minutes. Remove from oven and let stand just until cool enough to handle.
- Meanwhile, whisk together lemon juice, vinegar, remaining 2 tablespoons olive oil, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a medium bowl; set aside.
- Break each warm potato in half and place in a serving bowl. Add the vinaigrette and toss to coat. Add watercress and lemon zest, toss, and serve immediately.
WARM MUSSELS AND POTATO SALAD
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
GRILLED MUSSEL AND POTATO SALAD
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
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.
GOAN WARM MUSSEL SALAD (TISRU)
Steps:
- Place onions and oil in a deep pot and cook, stirring over high heat until they turn light brown, about 5 minutes. Lower heat and stir in ginger, coriander, turmeric, and red pepper. Cook for an additional minute. Stir in the coconut, salt, and mussels, and bring contents to the boil. Cover the pot and steam until the mussels open up, about 7 minutes. Transfer mussels and the sauce to a deep platter. Sprinkle with lemon juice, coriander and, if desired, coconut. Serve immediately.;
More about "warm mussels and potato salad recipes"
MUSSEL AND POTATO SALAD | CIAO ITALIA
From ciaoitalia.com
WARM MUSSEL, POTATO AND CRAB SALAD | GOURMET TRAVELLER
From gourmettraveller.com.au
Cuisine Modern AustralianAuthor Rodney DunnServings 6Category Main
- Cook potatoes in boiling salted water for 15 minutes or until tender, drain and cool slightly, then cut into bite-size pieces.
- Heat oil in a large saucepan, add shallots and cook over medium-high heat for 4-5 minutes or until soft. Add mussels and stir to coat in shallot mixture, then add wine and cook, covered, over high heat for 2 minutes or until mussels open. Remove from heat, cool slightly.
- Using a slotted spoon, remove mussels from pan and reserve liquid. Remove mussel meat and place in a bowl, discarding shells.
- Add mustard to reserved liquid and stir to combine, then season to taste with salt and freshly ground black pepper. Add mussels, potatoes, herbs and crabmeat to pan, toss gently to combine, then serve immediately.
MUSSEL AND POTATO SALAD RECIPE - CLAUDINE PéPIN, JACQUES ...
From foodandwine.com
Servings 4
- In a large bowl, cover the mussels with cold water. If they are sandy, rub them against one another. Transfer the mussels to another bowl of cold water. Repeat the process, rinsing out the bowl each time, until there is no sand left.
- Transfer the mussels to a large nonreactive pot and add the wine and 1/2 cup of water. Cover and bring to a boil. Cook the mussels, tossing occasionally, for about 7 minutes. As the mussels open, transfer them to a bowl; discard any that do not open. Slowly pour the mussel cooking liquid into a bowl, leaving any grit behind. Reserve the liquid in the refrigerator for another use. Let the mussels cool, then remove them from their shells, discarding any remaining beards, and transfer to another bowl.
- Meanwhile, in a medium saucepan, cover the potatoes with cold water and bring to a boil over high heat. Reduce the heat to low and boil gently until tender, about 20 minutes. Drain the potatoes and let cool slightly. Slice the lukewarm potatoes crosswise 1/4 inch thick. Add the potatoes and scallions to the mussels in the bowl.
- In a small bowl, combine the garlic, vinegar, mustard, oil, salt and pepper. Add the dressing to the mussels and toss gently. Arrange the salad greens on 4 plates and spoon the salad on top. Serve warm or at room temperature.
POTATO SALAD WITH BACON AND MUSHROOMS - HANGRY RECIPES
From hangry.recipes
Ratings 1Category Side DishCuisine GlobalGender Female
SHRIMP, MUSSEL, & POTATO SALAD - COOK'N WITH CLASS RECIPES
From cooking-classes-uzes.com
Cuisine Shrimp, Mussel, And Potato SaladTotal Time 40 mins
NEW POTATO SALAD WITH MUSSELS RECIPE
From prima.co.uk
Occupation Digital EditorEstimated Reading Time 1 minAuthor Kate Matharu
HOT CLAM AND POTATO SALAD RECIPE - RECIPES FROM WOCOBOOK
From wocobook.com
Servings 4Category Salads
WARM POTATO SALAD - 10 RECIPES | WOOLWORTHS
From woolworths.com.au
WARM POTATO SALAD RECIPES | SPARKRECIPES
From recipes.sparkpeople.com
JACQUES'S FRENCH POTATO SALAD RECIPE - FOOD NEWS
From foodnewsnews.com
TUNA AND POTATO SALAD. - SEAFOODEXPERTS.COM.AU
From seafoodexperts.com.au
GRILLED MUSSEL AND POTATO SALAD - PLAIN.RECIPES
From plain.recipes
STEAMED MUSSEL AND POTATO SALAD | COOKSTR.COM
From cookstr.com
WARM MUSSEL AND POTATO SALAD WITH PISTOU RECIPE | EAT YOUR ...
From eatyourbooks.com
WARM MUSSELS AND POTATO SALAD RECIPES
From tfrecipes.com
WARM POTATO, MUSSELS & WATERCRESS SALAD - TINY NEW YORK ...
From tinynewyorkkitchen.com
MUSSEL POTATO SALAD | TAYLOR SHELLFISH FARMS, SEATTLE WA
From taylorshellfishfarms.com
MUSSEL AND POTATO SALAD RECIPES
From tfrecipes.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love