Name: Hot mussel salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Yield: 4 servings
Cuisine: Fish/Seafood
Ingredients: 500.00 g baby potatoes boiled; 500.00 g mussels frozen in shells; 125.00 ml wine white or chicken stock; 1.00 spring onions a bunch, sliced; 30.00 ml fresh parsley chopped; 125.00 ml salad dressing Italian or French; 1.00 fresh garlic chives chopped; 1.00 oysters tinned, smoked

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Ingredients (8)

500.00 g	baby potatoes — boiled
500.00 g	mussels — frozen in shells
125.00 ml	wine — white or chicken stock
1.00	spring onions — a bunch, sliced
30.00 ml	fresh parsley — chopped
125.00 ml	salad dressing — Italian or French
1.00	fresh garlic chives — chopped
1.00	oysters — tinned, smoked

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Method:

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.