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Mussel & Potato Salad

salads, seafood

2 cups dry white wine
4 sprigs fresh parsley; plus
4 tablespoons chopped leaves
1 sprig fresh tarragon; plus
1 teaspoon chopped leaves
6 cloves garlic; crushed
4 pounds large mussels; debearded
--and well washed
1 1/2 pounds small waxy potatoes; peeled
--cut into 3/4-inch pieces
1 large shallot; minced
3 tablespoons grainy mustard
2 tablespoons fresh lemon juice
--plus more to taste
1 tablespoon extra-virgin olive oil
salt & freshly ground black pepper; to taste

1. In a large pot, combine wine, parsley and tarragon sprigs and garlic. Bring to a boil over high heat.

2. Add mussels, cover and steam for 2 minutes, shaking the pot occasionally. Begin checking mussels; as they open, transfer them to a large bowl. Total steaming time will be about 5 minutes. Discard any unopened mussels. Reserve broth in pot. When cool enough to handle, pick mussels from their shells. Refrigerate, discarding shells.

3. Add potatoes to mussel broth; bring to a simmer. Cook, partly covered, until just tender, 10 to 15 minutes. Remove potatoes with a slotted spoon, place in a colander and rinse under cold water. Strain broth through a fine sieve lined with cheesecloth; measure out 2 tablespoons. (Freeze any remaining broth for another use.)

4. In a mixing bowl, whisk 2 tablespoons broth, shallot, mustard, 2 tablespoons lemon juice, oil, 2 tablespoons chopped parsley and chopped tarragon. Season with salt and pepper. Add mussels and potatoes; toss to coat. Adjust seasoning with salt, pepper and more lemon juice, if desired. (The salad will keep, covered, in the refrigerator for up to 6 hours.) Just before serving, garnish with remaining 2 tablespoons chopped parsley.

Makes about 6 cups, for 4 servings.

310 calories per serving; 20 grams protein; 6 grams fat (0.5 gram saturated fat); 42 grams carbohydrate; 485 mg sodium; 63 mg cholesterol; 2 grams fiber.

Busted by Gail Shermeyer <>

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Contributor: Eating Well, July/August 1997

Yield: 4 servings

Preparation Time: 0:00

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