*  Exported from  MasterCook  *

                   BISTRO MONCUR POTATO & MUSSEL SALAD

Recipe By     : 
Serving Size  : 6    Preparation Time :0:00
Categories    : Salads                           Fish

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
                        Stephen Ceideburg
 500       g            Pink eye potatoes, peeled
                        -and diced
   1                    Head fennel, trimmed and
                        -sliced thinly
   1 1/4   kg           Mussels in the shell
   4       tb           Small black olives
   2                    Tomatoes, peeled, deseeded
                        -and diced
   8                    Leaves basil, torn
 200       ml           Virgin olive oil
  30       ml           To 40 mL white wine vinegar
                        Salt, pepper
   1                    Clove garlic, crushed
   2       ts           Saffron stamens

  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.
  
  Posted by Stephen Ceideburg
  
  From an article by Meryl Constance in The Sydney
  Morning Herald, 5/25/93. Courtesy Mark Herron.
 


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