Warm Mussels and Potato Salad
Updated March 13, 2023
- Total Time
- 25 minutes
- Rating
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Ingredients
- 1pound large new potatoes
- Pan spray
- 3dozen small mussels, or 2 dozen large
- ¼cup dry white wine
- 1small red onion to make 2 tablespoons minced
- 6 or 7sprigs marjoram to make about 2 teaspoons finely chopped
- 2teaspoons olive oil
- 1tablespoon white-wine vinegar
- 1very large tomato to make about 1 cup chopped
- 2slices crusty country bread
- ⅛teaspoon salt
Nutritional analysis per serving (2 servings)
572 calories; 17 grams fat; 2 grams saturated fat; 0 grams trans fat; 8 grams monounsaturated fat; 4 grams polyunsaturated fat; 70 grams carbohydrates; 8 grams dietary fiber; 7 grams sugars; 31 grams protein; 824 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Scrub potatoes, but do not peel them. Slice thin and spray on one side with pan spray.
- Step 2
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.
- Step 3
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.
- Step 4
Mince onion; wash, dry and chop marjoram; then, combine in serving bowl with oil and vinegar.
- Step 5
When mussels are done, remove from pan and remove mussels from shells; add to serving bowl with 1 tablespoon of mussel broth.
- Step 6
Wash, trim and chop tomato into small cubes; then, stir into bowl.
- Step 7
When potatoes are cooked, add to bowl and mix well. Season with salt. Serve with bread.
Private Notes