Hot mussel salad

Recipe from: 5/1/2006 12:00:00 AM

Ingredients 8
Servings 1
Minutes 15


Serving Change
  • 500
    baby potatoes, boiled in the skins
  • 500
    frozen mussels in the shells
  • 125
    white wine or chicken stock
  • 1
    bunch spring onions, sliced
  • 30
    chopped fresh parsley
  • 125
    good-quality Italian or French salad dressing
  • 1
    packet (15g) garlic chives, chopped
  • 1
    tin smoked oysters in oil, drained


1. Peel the potatoes while they are still warm and cut each one in half. Place in a serving dish.

2. Heat the mussels, wine or chicken stock, spring onions and parsley in a large saucepan. Put a lid on the saucepan and cook for approximately five minutes, shaking the pan regularly to coat the mussels and move them around while they cook.

3. Drain the mussels and reserve the cooking juices. Pour the salad dressing over the mussels, then pour the cooking juices over the halved potatoes. Add the chives and oysters to the mussels, and season to taste. Toss lightly with the potatoes, and serve warm.


Read more on: fish/seafood


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