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
WARM CRAB AND POTATO SALAD
Steps:
- Heat oil in a large saute pan over medium-high heat. Add potatoes, onions, crab, and jalapeno to the pan and cook until just warmed through. Add the cilantro and season with salt and pepper.
- Ladle about 1/4 cup of the Carrot-Habanero Broth into a shallow bowl. Mound 1/4 of the crab salad in the center of the bowl. Repeat with 4 other bowls.
- Place all ingredients in a small nonreactive saucepan and cook until reduced by half. Strain.
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.;
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
WARM MUSSEL AND MARINATED VEGETABLE SALAD
Steps:
- Trim fennel stalks flush with bulb, discarding stalks, and cut enough of bulb into 1/4-inch dice to measure 1/3 cup. Peel and seed tomato. Separately cut enough tomato and zucchini into 1/4-inch dice to measure 1/2 cup each. In a small saucepan of boiling water blanch zucchini 1 minute and drain in a sieve. Rinse zucchini under cold water to stop cooking and drain well.
- In a bowl combine zucchini, fennel, tomato, shallot, and cayenne and season with sea salt and white pepper. Halve garlic and pit and chop olives. Add garlic and olives to vegetable mixture with parsley, basil, capers, and oils, stirring to combine well. Chill salad, covered, at least 2 hours and up to 6.
- Scrub mussels and pull off beards. Heat a large heavy skillet over moderately high heat until hot and add water and half of mussels. Steam mussels, covered, 3 to 8 minutes, checking occasionally after 3 minutes and transferring them as they open to a bowl. Discard any unopened mussels. Repeat procedure with liquid remaining in skillet and remaining mussels.
- Remove mussels from shells and divide among 4 shallow bowls. With a slotted spoon mound salad over mussels, tossing if desired. Drizzle each salad with 1 tablespoon dressing remaining in bowl.
MUSSELS WITH POTATO AND GARLIC
Mussels are so tasty that they require very little embellishment. Here they are partnered with garlic potatoes and herbs to give a gutsy low-fat treat. It is important not to boil the mussels too much or they will become tough. Add a splash of cream at the last moment for extra luxury. From "Gourmet Ireland" by Paul and Jeanne Rankin.
Provided by Chef Kate
Categories Lunch/Snacks
Time 30m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Wash the mussels in plenty of cold water, pulling away the hairy beards as you go. Discard any that are not closed or do not close when tapped sharply with a knife. Bring the water and white wine to a boil in a large pan.
- Add the herb sprigs and garlic and simmer for 1 minute.
- Add the mussels, bring to a vigorous boil and cook for 4 to 5 minutes, or until they have all opened.
- Discard any mussels that have not opened. Immediately drain into a colander, catching all the juices in a bowl underneath.
- Strain the juices through a fine sieve into a clean pan and add the leeks and potatoes. Cook over medium heat for about 7 minutes, or until the potatoes are tender.
- While the potatoes are cooking, pull the mussels from their shells. Save a few of the shells for garnish.
- To serve, add the mussels and chopped parsley to the potato broth and warm thoroughly. Check and adjust the seasoning to taste. Serve in warmed bowls garnished with a few nice shells.
Nutrition Facts : Calories 451.9, Fat 9.1, SaturatedFat 1.7, Cholesterol 111.4, Sodium 1152.6, Carbohydrate 37.2, Fiber 2.8, Sugar 2, Protein 50
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.
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MUSSEL AND POTATO SALAD RECIPE - FOOD AND WINE
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- 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.
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