Mussels with Potatoes
Mussels with potatoes is a cold seafood salad that relies on a sharp wine vinegar dressing to carry the shellfish. The mussels are steamed just until their shells open, which keeps the meat tender, then tossed with diced potato and carrot for a filling bite. With only a spoonful of olive oil in the dressing, the result tastes clean and bright. It is made ahead and served chilled, which suits warm days.
Instructions
Rinse and scrub the mussels. Put them in a large pot or steamer with about 1 to 2 inches of boiling liquid, such as water, wine or a seasoned broth.
Cover the pot and steam over high heat for about 5 minutes, until the shells have opened. Throw away any mussels that stay closed.
Take the mussel meat out of the shells and let it cool a little.
Combine the mussels with the cooked, diced potatoes and carrots, and arrange them on a serving dish.
Whisk the olive oil, wine vinegar, salt and pepper together until well blended, then pour the dressing over the salad.
Chill the dish well before serving.
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