Bistro Moncur Potato and Mussel Salad

Course : Seafoods
Serves: 6
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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 medium tomatoes -- peeled, deseeded diced
8 bunch leaves basil -- torn
200 milliliter virgin olive oil
30 milliliters to 40 ml white wine vinegar
1 teaspoon salt -- pepper
1 clove garlic -- crushed
2 teaspoons saffron stamens

Preparation / Directions:

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.

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