Bistro Moncur Potato and Mussel Salad
Grrrrrgh!
Course : Seafoods
From: HungryMonster.com
Serves: 6
 

Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
 500      gram          pink eye potatoes -- peeled
                        diced
   1      head          fennel -- trimmed and
                        thinly
   1 1/4  kilograms     mussels in the shell
   4      tablespoons   small black olives
   2                    tomatoes -- peeled, deseeded
                        diced
   8                    leaves basil -- torn
 200      milliliter    virgin olive oil
  30      milliliters   to 40 ml white wine vinegar
                        salt -- pepper
   1      clove         garlic -- crushed
   2      teaspoons     saffron stamens
 

Preparation:

Steam potatoes until tender. Clean mussels and open by placing in a large pan with a tight fitting lid and heating. Remove mussel meat from shells. Make vinaigrette by infusing saffron from stamens in 1/2 tablespoon hot water. Rub a bowl with the crushed garlic and add oil, vinegar, salt and pepper to taste and saffron infusion. Mix well. While potatoes are still hot, dress liberally with the vinaigrette. Assemble the rest of the ingredients and toss all together. From an article by Meryl Constance in The Sydney Morning Herald, 5/25/93.